Eggplant Parmigiana Recipe
with Fresh Provolone and Oregano
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Ingredients
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Eggplant Preparation
Sauce and Cheese
Method
Eggplant Preparation
- 1
Slice the Eggplants
Slice the eggplants into 1/4-inch thick rounds. Arrange the slices in a colander and sprinkle salt over them. Allow to sit for about 30 minutes to draw out moisture.
- 2
Rinse and Pat Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
- 3
Fry the Eggplants
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Sauce and Assembly
- 4
Prepare the Tomato Sauce
In a saucepan, heat a tablespoon of olive oil over medium heat. Mince the garlic and sauté until fragrant. Add crushed tomatoes, oregano, and black pepper. Simmer for 15-20 minutes to let the flavors meld.
- 5
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce on the bottom. Add a layer of fried eggplant, followed by slices of fresh provolone cheese, and a sprinkle of parmesan cheese. Repeat layers until all ingredients are used, finishing with a layer of sauce and a generous topping of parmesan.
- 6
Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven and let it sit for 10 minutes. Garnish with fresh basil before serving.
