Eggplant Parmigiana Recipe
Mozzarella, tomato sauce
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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 salt on both sides and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and fry until golden brown on both sides. Transfer to paper towels to drain excess oil.
- 3
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplant, mozzarella cheese, parmesan cheese, and fresh basil. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
- 4
- 5
Serve
Let the dish cool for a few minutes before slicing. Serve warm with additional fresh basil and freshly cracked black pepper on top.
