Eggplant Parm Recipe
Mozzarella, parmesan, tomato sauce, sauteed spinach
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Ingredients
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Main Ingredients
Breading and Seasoning
Method
Preparation
- 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 moisture. This step helps to reduce bitterness.
- 2
Prepare the Spinach
In a skillet, heat a tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-5 minutes. Season with salt and pepper to taste. Set aside.
Breading and Cooking
- 3
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Assembling and Baking
- 5
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the sautéed spinach, half of the mozzarella, and half of the parmesan. Repeat the layers.
- 6
Bake
Pour the remaining tomato sauce over the top layer and sprinkle with the remaining mozzarella and parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.