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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Vegetables
Cheese and Sauce
Seasonings
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Prepare the Marinara Sauce
In a saucepan, heat the olive oil over medium heat. Add the whole garlic cloves and sauté until fragrant. Pour in the marinara sauce and bring to a simmer. Stir in fresh basil leaves, salt, black pepper, and dried oregano. Let simmer for 15 minutes.
Cooking
- 3
Fry the Eggplant
Rinse the salt off the eggplant slices and pat them dry with paper towels. In a large skillet, heat olive oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
- 4
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce, followed by a layer of mozzarella cheese and a sprinkle of parmesan cheese. Repeat the layers, finishing with marinara sauce and a generous layer of mozzarella and parmesan on top.
- 5
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Let the eggplant parmigiana cool for a few minutes before slicing. Garnish with additional basil leaves if desired. Serve warm.
