Eggplant Parmesan Recipe
Sautéed till golden brown and topped with marinara sauce and melted mozzarella cheese. Served over pasta marinara.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture.
- 2
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
- 4
Sauté the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Place on paper towels to drain excess oil.
- 5
Cook the Pasta
Cook the pasta according to package instructions. Drain and set aside.
- 6
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, layer some marinara sauce, a layer of eggplant, a sprinkle of mozzarella, and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- 7
- 8
Serve
Serve the Eggplant Parmesan over the pasta marinara, garnished with fresh basil.