Eggplant Parmigiana Recipe
Panko breaded eggplant with homemade tomato sauce, baked with fresh mozzarella cheese & served with side of angel hair.
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Ingredients
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Ingredients for Eggplant Parmigiana
Method
Preparation Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Set Up Breading Station
In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs. Season the flour with salt, black pepper, and dried oregano.
- 3
Bread the Eggplant
Dip each eggplant slice into the flour, then into the eggs, and finally coat with panko breadcrumbs.
- 4
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.
- 5
Assemble the Dish
In a baking dish, spread a layer of tomato sauce, then a layer of fried eggplant, followed by slices of mozzarella and a sprinkle of Parmesan. Repeat layers, finishing with mozzarella and Parmesan on top.
- 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
Cook the Pasta
While the eggplant is baking, cook the angel hair pasta according to package instructions. Drain and toss with olive oil and fresh basil.
- 8
Serve
Serve the baked eggplant parmigiana hot with a side of angel hair pasta.
