Jul 14 2026
Restaurants›The Little Village - Downtown›Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe

Inspired by The Little Village - Downtown
Time1h 30m
Serves6

Homemade marinara, Spaghetti

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Ingredients

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Eggplant Preparation

Marinara Sauce

Spaghetti

Toppings

Method

Eggplant Preparation

  1. 1

    Prepare Eggplant

    Slice the eggplants into 1/4-inch thick rounds. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture.

  2. 2

    Rinse Eggplant

    After 30 minutes, rinse the eggplant slices under cold running water and pat them dry with a paper towel.

  3. 3

    Bread the Eggplant

    Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip it in egg, and then coat it with breadcrumbs.

  4. 4

    Fry Eggplant

    In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Remove and place on paper towels to drain excess oil.

Marinara Sauce

  1. 5

    Sauté Garlic

    In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 6

    Add Tomatoes

    Pour in the canned tomatoes along with their juices. Break them up with a spoon and stir well.

  3. 7

    Season Sauce

    Add fresh basil, salt, black pepper, and sugar. Simmer the sauce on low heat for about 20-25 minutes, stirring occasionally.

Spaghetti

  1. 8

    Boil Water

    In a large pot, bring water to a boil and add a tablespoon of salt.

  2. 9

    Cook Spaghetti

    Add the spaghetti to the boiling water and cook according to package instructions until al dente. Drain and set aside.

Assembly

  1. 10

    Layer Ingredients

    In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a layer of mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.

  2. 11

    Bake

    Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Serve

  1. 12

    Plate and Serve

    Serve the Eggplant Parmigiana hot, garnished with fresh basil, alongside the spaghetti topped with marinara sauce.

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