Eggplant Parmigiano Recipe
Eggplant slices, breaded, marinara sauce and mozzarella, pasta marinara.
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Ingredients
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Eggplant Parmigiano Ingredients
Method
Cooking Directions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three shallow dishes: 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, about 3-4 minutes per side. Drain on paper towels.
- 4
Cook the Pasta
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- 5
Assemble the Dish
In a baking dish, spread 1 cup of marinara sauce on the bottom. Layer half of the fried eggplant, half of the remaining marinara sauce, half of the mozzarella, and half of the Parmesan. Repeat layers.
- 6
- 7
Serve
Serve the Eggplant Parmigiano hot, alongside the cooked pasta tossed with the remaining marinara sauce. Garnish with fresh basil if desired.
