Yields6 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
3 medium eggplants, sliced into 1/2 inch thick rounds
Salt, to draw out the moisture from the eggplant
Flour, for dredging
2 large eggs, beaten
2 cups breadcrumbs, seasoned with Italian herbs
Olive oil, for frying (or you can bake the eggplant slices for a lighter version)
3 cups marinara sauce (homemade or store-bought)
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Fresh basil leaves, for layering and garnish
Salt and pepper to taste
1
Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse the slices and pat them dry with paper towels. Dredge the eggplant slices in flour, dip them in beaten eggs, and then coat with breadcrumbs.
2
Cook the Eggplant: If frying, heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels. If baking, preheat the oven to 375°F (190°C), place the breaded eggplant slices on a baking sheet lined with parchment paper, and bake until they are golden brown, flipping once
3
Layer the Dish: In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, then sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with cheese on top.
4
Bake: Preheat the oven to 350°F (175°C). Bake the eggplant Parmigiana for 20-30 minutes, or until the cheese is bubbly and golden brown.
5
Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
Ingredients
3 medium eggplants, sliced into 1/2 inch thick rounds
Salt, to draw out the moisture from the eggplant
Flour, for dredging
2 large eggs, beaten
2 cups breadcrumbs, seasoned with Italian herbs
Olive oil, for frying (or you can bake the eggplant slices for a lighter version)
3 cups marinara sauce (homemade or store-bought)
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Fresh basil leaves, for layering and garnish
Salt and pepper to taste
Directions
1
Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse the slices and pat them dry with paper towels. Dredge the eggplant slices in flour, dip them in beaten eggs, and then coat with breadcrumbs.
2
Cook the Eggplant: If frying, heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels. If baking, preheat the oven to 375°F (190°C), place the breaded eggplant slices on a baking sheet lined with parchment paper, and bake until they are golden brown, flipping once
3
Layer the Dish: In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, then sprinkle with mozzarella, Parmesan, and a few basil leaves. Repeat the layers until all ingredients are used, finishing with cheese on top.
4
Bake: Preheat the oven to 350°F (175°C). Bake the eggplant Parmigiana for 20-30 minutes, or until the cheese is bubbly and golden brown.
5
Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
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