Eggplant Parmigiana Tray Recipe
Eggplant cutlets breaded & fried layered with mozzarella and marinara sauce, baked to a crispy finish
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture.
- 2
Prepare the Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Eggplant
Rinse the salt off the eggplant slices and pat them dry. Dredge each slice in flour, dip in the egg, then coat with breadcrumbs.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.
- 5
Layer the Ingredients
In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, and top with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the assembled tray for about 25-30 minutes or until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven and let it cool for a few minutes. Garnish with fresh basil before serving.
