Eggplant Parmesan Recipe
breaded eggplant, tomato sauce, provolone cheese served with spaghetti
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Ingredients
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Eggplant Preparation
Tomato Sauce
Assembly
Method
Eggplant Preparation
- 1
Salting the Eggplant
Slice the eggplants into 1/2 inch thick rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Rinsing the Eggplant
Rinse the eggplant slices under cold water and pat them dry with paper towels.
- 3
- 4
Breading the Eggplant
Dredge each eggplant slice in flour, dip into the beaten eggs, then coat with breadcrumbs.
- 5
Frying 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. Remove and drain on paper towels.
Tomato Sauce
- 6
- 7
Simmering the Sauce
Add the canned crushed tomatoes, oregano, salt, and black pepper. Simmer for 20-25 minutes, stirring occasionally.
- 8
Finishing the Sauce
Stir in the chopped fresh basil just before serving.
Assembly
- 9
Layering the Dish
Preheat the oven to 375°F (190°C). In a greased baking dish, layer half of the fried eggplant slices, half of the tomato sauce, and half of the provolone cheese. Repeat the layers.
- 10
Topping with Cheese
Sprinkle grated Parmesan cheese on top of the final layer.
- 11
Baking
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.
- 12
Cooking Spaghetti
While the Eggplant Parmesan is baking, cook the spaghetti according to package instructions. Drain and set aside.
- 13
Serving
Serve the baked Eggplant Parmesan with spaghetti on the side, topped with extra tomato sauce if desired.
