Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
3 medium eggplants, sliced into 1/4 inch thick rounds
3 medium eggplants, sliced into 1/4 inch thick rounds
2 cups all-purpose flour, for dredging
4 large eggs, beaten
3 cups Italian breadcrumbs
3 cups Italian breadcrumbs
4 cups marinara sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
resh basil leaves
Salt and freshly ground black pepper, to taste
1
Prep the Eggplant: Sprinkle salt on both sides of the eggplant slices and lay them in a colander. Place a plate on top and weigh it down with something heavy. Let sit for 1 hour to draw out bitterness. Rinse the eggplant slices and pat dry with paper towels.
2
Dredge and Fry: Preheat your oven to 375°F (190°C). Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden on both sides. Drain on paper towels.
3
Layer the Eggplant Parmigiana: In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
4
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Ingredients
3 medium eggplants, sliced into 1/4 inch thick rounds
3 medium eggplants, sliced into 1/4 inch thick rounds
2 cups all-purpose flour, for dredging
4 large eggs, beaten
3 cups Italian breadcrumbs
3 cups Italian breadcrumbs
4 cups marinara sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
resh basil leaves
Salt and freshly ground black pepper, to taste
Directions
1
Prep the Eggplant: Sprinkle salt on both sides of the eggplant slices and lay them in a colander. Place a plate on top and weigh it down with something heavy. Let sit for 1 hour to draw out bitterness. Rinse the eggplant slices and pat dry with paper towels.
2
Dredge and Fry: Preheat your oven to 375°F (190°C). Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs. Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden on both sides. Drain on paper towels.
3
Layer the Eggplant Parmigiana: In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
4
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5
Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
