Eggplant Parmigiana Recipe
Savor layers of tender eggplant, rich marinara sauce, and melted mozzarella cheese baked to perfection in our classic Eggplant Parmigiana.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 3
Rinse and Dry
Rinse the salted eggplant slices under cold water and pat them dry with paper towels.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Add eggplant slices in batches and fry until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- 5
Assemble the Dish
In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the marinara sauce, half of the mozzarella cheese, half of the Parmesan cheese, and some fresh basil. Repeat the layers.
- 6
- 7
Serve
Let the Eggplant Parmigiana cool for a few minutes before slicing. Serve warm, garnished with additional fresh basil and freshly ground black pepper to taste.
