Eggplant Parmigiana Recipe
A layer of eggplant breaded & deep-fried, then baked with marinara sauce, ricotta cheese & mushrooms, topped with melted mozzarella
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Ingredients
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Vegetables
Dairy
Condiments
Breading
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Mushrooms
Clean the mushrooms with a damp cloth and slice them thinly.
Breading
- 3
- 4
Bread the Eggplant
Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat with bread crumbs. Set aside.
Frying
- 5
Fry the Eggplant
In a large skillet, heat 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 1 cup of marinara sauce on the bottom. Layer half of the fried eggplant slices, half of the ricotta cheese, half of the mushrooms, and 1 cup of marinara sauce. Repeat the layers with the remaining ingredients.
- 7
Top with Cheese
Sprinkle the top with mozzarella cheese.
Baking
- 8
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the eggplant parmigiana for 25-30 minutes, until the cheese is melted and bubbly.
Serving
- 9
Serve
Let the dish sit for 10 minutes before slicing. Serve warm.
