Eggplant Parmesan Recipe
Roasted Eggplant, mozzarella, parmesan, marinara, angel hair pasta, and sautéed broccolini.
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Ingredients
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For the Eggplant Parmesan
For the Pasta and Broccolini
Method
Preparing the Eggplant
- 1
Slice and Salt the Eggplant
Preheat your oven to 400°F (200°C). Slice the large eggplant into 1/2 inch thick rounds. Sprinkle both sides of the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture.
- 2
Roast the Eggplant
After 30 minutes, rinse the eggplant slices to remove excess salt and moisture. Pat them dry with paper towels. Place the slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and roast for 20-25 minutes until golden brown, flipping halfway through.
- 3
Layer the Eggplant Parmesan
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of roasted eggplant slices on top, followed by a layer of mozzarella cheese and a sprinkle of parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top. Sprinkle with black pepper and dried oregano.
- 4
Bake the Eggplant Parmesan
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Cooking the Pasta and Broccolini
- 5
Cook the Angel Hair Pasta
While the eggplant is baking, bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions, usually about 4-6 minutes. Once cooked, drain and set aside.
- 6
Sauté the Broccolini
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant. Add the broccolini and sauté for about 3-4 minutes until tender but still bright green. Drizzle with lemon juice before serving.