Eggplant Parmigiana Recipe
Make Eggplant Parmigiana Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese
Sauce
Method
Preparation of Eggplant
- 1
Slice the Eggplant
Cut the eggplants into 1/4-inch thick slices and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
Cooking the Eggplant
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Add the eggplant slices in batches and fry until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to absorb excess oil.
Making the Sauce
- 4
Prepare the Marinara Sauce
In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add crushed tomatoes, oregano, black pepper, and sugar. Simmer for 15-20 minutes.
Assembling the Dish
- 5
Layer the Ingredients
In a 9x13 inch baking dish, spread a layer of marinara sauce on the bottom. Then add a layer of fried eggplant slices, followed by dollops of ricotta cheese, shredded mozzarella, and a sprinkle of parmesan. Repeat the layers until all ingredients are used, finishing with marinara sauce and mozzarella on top.
Baking
- 6
- 7
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.
