Eggplant Parmesan Recipe
Make Eggplant Parmesan Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Sauce
Cheese
Breading
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle the slices with salt and let them sit for 30 minutes to draw out moisture. Rinse the slices under cold water and pat dry with paper towels.
- 2
Make the Sauce
In a saucepan over medium heat, add a tablespoon of olive oil. Sauté minced garlic until fragrant (about 1 minute). Add crushed tomatoes, oregano, basil, red pepper flakes, sugar, and black pepper. Simmer for 20 minutes, stirring occasionally.
Breading and Cooking
- 3
Set Up Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning.
- 4
Bread the Eggplant
Dredge each eggplant slice in flour, dip in the beaten eggs, and then coat with the breadcrumb mixture.
- 5
Fry the Eggplant
In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels.
Assembly
- 6
Layer the Ingredients
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer half of the fried eggplant slices, half of the mozzarella, and half of the Parmesan cheese. Repeat layers, finishing with sauce and remaining cheeses on top.
- 7
Serving
- 8
Serve
Allow the eggplant parmesan to cool for about 10 minutes before slicing. Serve warm, and enjoy!
