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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.
- 3
Cook the Pasta
While the eggplant is frying, cook the pasta according to package instructions until al dente. Drain and set aside.
- 4
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and a sprinkle of Parmesan cheese on top.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the layered dish for about 25-30 minutes until the cheese is bubbly and golden.
- 6
Serve Over Pasta
Serve the baked eggplant parmigiana over a bed of cooked pasta, garnished with fresh basil and black pepper to taste.
