Eggplant Parmigiana Recipe
Breaded eggplant layered with marinara sauce and cheese.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of fried eggplant, followed by a layer of mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Let the dish cool for a few minutes before slicing. Garnish with fresh basil and serve warm.