Eggplant Parmigiana Recipe
Lightly egg-battered and layered with mozzarella topped with pomodoro and served with penne.
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Ingredients
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Eggplant Parmigiana
Method
Preparation Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Batter the Eggplant
Set up a breading station with three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Remove and drain on paper towels.
- 4
Cook the Pasta
In a pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 5
Assemble the Dish
In a baking dish, layer half of the fried eggplant slices, half of the pomodoro sauce, and half of the mozzarella cheese. Repeat the layers.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes until the cheese is bubbly and golden.
- 7
Serve
Serve the eggplant parmigiana with a side of penne pasta, garnished with fresh basil and black pepper to taste.
