Eggplant Parmigiana Recipe
Eggplant cutlets breaded & fried, layered with mozzarella and marinara sauce
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Ingredients
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Eggplant Parmigiana 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 excess moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
In a baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant, followed by half of the mozzarella cheese, half of the marinara sauce, and half of the Parmesan cheese. Repeat the layers.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, or until the cheese is bubbly and golden.
- 6
Garnish and Serve
Let the Eggplant Parmigiana cool for a few minutes. Garnish with fresh basil before serving.
