Eggplant Parmigiano Recipe
Crispy breaded eggplant, tomato, Pecorino, mozzarella
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Ingredients
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Vegetables
Cheeses
Breading
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Breading and Frying
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, then dip in egg, and finally coat with breadcrumbs. Ensure each slice is well coated.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to absorb excess oil.
Assembling the Dish
- 5
Layer the Ingredients
In a baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the fried eggplant, followed by half of the tomato sauce, half of the Pecorino cheese, and half of the mozzarella cheese. Repeat the layers.
Baking
- 6
Bake the Eggplant Parmigiano
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the top is bubbly and golden brown.
Serving
- 7
Serve Hot
Let the dish cool for a few minutes before serving. Enjoy your Eggplant Parmigiano hot, garnished with additional Pecorino cheese if desired.