Eggplant Parmesan
Prepare eggplant parmesan by layering fried eggplant slices with marinara sauce and mozzarella, then bake until bubbly.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant (medium-sized, sliced into 1 centimeter thick rounds) | 2 | Count |
| Salt (for seasoning and drawing moisture from eggplant) | 2 | Tsp |
| Olive Oil (for frying) | 200 | Milliliters |
| All-purpose Flour (for dredging) | 100 | Grams |
| Eggs (beaten) | 3 | Count |
| Breadcrumbs (preferably Italian seasoned) | 150 | Grams |
| Parmesan Cheese (grated) | 100 | Grams |
| Mozzarella Cheese (sliced) | 400 | Grams |
| Marinara Sauce (store-bought or homemade) | 800 | Milliliters |
| Basil (fresh, leaves torn) | 1 | Bunch |
Instructions
- Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Preheat oven to 180 degrees Celsius.
- Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry eggplant slices until golden brown on both sides. Drain on paper towels.
- Spread a layer of marinara sauce in a baking dish. Layer fried eggplant slices, mozzarella, and parmesan cheese. Repeat layers, finishing with cheese on top.
- Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Prep
- Draw moisture from eggplant slices by salting them 30 minutes in advance.
Kitchen equipment
SkilletBaking Dish