Eggplant Parmesan Recipe
Make Eggplant Parmesan Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce
Cheese
Breading
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4-inch thick rounds. Place the slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Mince the garlic and sauté it for about 1 minute until fragrant. Add crushed tomatoes, oregano, basil, black pepper, sugar, and red wine vinegar. Stir and let simmer for 20 minutes.
Breading
- 3
Frying
- 4
Fry the Eggplant
In a large skillet, heat enough olive oil to cover the bottom over medium-high heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Assembling
- 5
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of sauce on the bottom. Layer half of the fried eggplant, followed by half of the sauce, half of the mozzarella, and half of the Parmesan. Repeat the layers.
- 6
Serving
- 7
Serve the Eggplant Parmesan
Let the dish cool for about 10 minutes before slicing. Serve hot, garnished with fresh basil if desired.
