Eggplant Parmesan Recipe
Delicious layers of breaded and fried eggplant, marinara sauce, and melted mozzarella cheese, baked to perfection.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit in a colander for about 30 minutes to draw out excess moisture.
- 2
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 3
Rinse and Dry Eggplant
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 5
Mix Ricotta Filling
In a bowl, mix ricotta cheese, eggs, black pepper, and half of the grated Parmesan cheese until well combined.
- 6
Layer the Dish
In a baking dish, spread a thin layer of marinara sauce. Layer half of the fried eggplant, half of the ricotta mixture, half of the mozzarella, and half of the remaining marinara sauce. Repeat the layers and finish with the remaining marinara sauce, mozzarella, and Parmesan.
- 7
Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 8
Garnish and Serve
Let it cool for a few minutes, then garnish with fresh basil before serving.
