Eggplant Parmesan Recipe
Italian classic with fresh mozzarella. Served with spaghetti
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Ingredients
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Eggplant Preparation
Breading Mixture
Assembly
Spaghetti
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplants into 1/2-inch thick slices. Lay them out on a clean surface.
- 2
Salt the Eggplant
Sprinkle salt over the eggplant slices evenly. Let them sit for about 30 minutes to draw out excess moisture.
- 3
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
Breading Mixture
- 5
Prepare Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese and Italian seasoning.
- 6
Coat the Eggplant
Dip each eggplant slice first in flour, then in egg, and finally coat with the breadcrumb mixture.
- 7
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
Assembly
- 8
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, then layer half of the fried eggplant slices, half of the mozzarella cheese, and a portion of basil leaves. Repeat the layers, ending with a layer of marinara sauce and mozzarella on top.
- 9
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Spaghetti
- 10
Cook the Spaghetti
In a large pot, bring water to a boil. Add salt and spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 11
Drain and Serve
Drain the spaghetti and serve with a portion of marinara sauce, if desired, alongside the Eggplant Parmesan.