Parmigiana Recipe
Lightly breaded, with marinara & mozzarella, then baked.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Place the slices on a baking sheet and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse the eggplant slices under cold water and pat them dry with paper towels.
- 2
Set up Breading Station
In three separate shallow dishes, place the flour in one, beat the eggs in the second, and place the breadcrumbs in the third.
Cooking
- 3
Bread the Eggplant
Dredge each eggplant slice in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in breadcrumbs, pressing gently to adhere.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.
Assembly and Baking
- 5
Layer the Ingredients
Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried eggplant slices over the sauce. Spread half of the remaining marinara sauce over the eggplant, then sprinkle with half of the mozzarella and Parmesan cheese. Repeat the layers with the remaining ingredients.
- 6
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 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.