Eggplant Parmigiana

AuthorJulia ForesekCategory, , DifficultyBeginner
Yields4 Servings
Prep 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.

Notes

Eggplant Parmigiana
IngredientsDirections
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