Eggplant Parmigiano Recipe
Fresh eggplant, sliced thick, breaded with Italian spices and sauteed, then baked with marinara sauce, Parmesan and mozzarella cheeses
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Ingredients
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Vegetables
Breading
Sauce and Cheese
Cooking Oil
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Slice Eggplant
Slice the eggplants into thick slices, about 1/2 inch thick.
- 3
Prepare Eggplant
Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
Breading
- 4
Set Up Breading Stations
In three separate bowls, set up your breading stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, garlic powder, dried oregano, dried basil, salt, and pepper.
- 5
Bread Eggplant
Coat each eggplant slice first in flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture. Repeat until all slices are coated.
Cooking
- 6
Sauté Eggplant
In a large skillet, heat the olive oil over medium-high heat. Add the breaded eggplant slices and sauté until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Assembly
- 7
Layer Eggplant
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of sautéed eggplant over the sauce.
- 8
Add Cheese Layers
Sprinkle a portion of Parmesan and mozzarella cheese on top of the eggplant. Repeat the layers until all ingredients are used, finishing with cheese on top.
Baking
- 9
Bake Eggplant Parmigiano
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.
- 10
Cool Before Serving
Let the dish cool for 10 minutes before serving.
