Eggplant Parmesan Or Chicken Parmesan Recipe
Italian fried topped with our homemade marinara & fresh melted mozzarella with a side of pasta
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Ingredients
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Eggplant Parmesan
Pasta
Method
Eggplant Parmesan
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt over the slices and let them sit in a colander for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
- 2
Breading the Eggplant
Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each eggplant slice in flour, dip in beaten eggs, and finally coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Top with mozzarella and a sprinkle of Parmesan. Repeat layers, finishing with sauce and cheeses on top.
- 5
- 6
Garnish
Remove from the oven and let it sit for 10 minutes. Garnish with fresh basil before serving.
