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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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and place them in a colander. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Rinse and Dry
After 30 minutes, rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain them on paper towels.
- 4
Layer Ingredients
In a baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant, followed by a sprinkle of mozzarella and parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
- 5
Bake the Dish
Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- 6
Garnish and Serve
Once baked, remove the dish from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves before serving.