Eggplant Parmigiana
Serves 610 mins prep45 mins cook
A nostalgic dish of Eggplant Parmigiana with layers of fried eggplant, marinara sauce, and cheese, bringing back childhood memories of eggplant sandwiches.
0 servings
What you need
Instructions
1: Preheat oven to 400 degrees. 2: Peel and slice eggplants and arrange in a baking dish in layers, salting each layer and placing a paper towel on the top layer with something heavy. Allow eggplants to sweat and remove excess moisture for at least 10 minutes. 3: Once they are done sweating, pat dry with a paper towel. Dip into flour on both sides, then egg, then breadcrumbs. In a skillet on medium-high heat, fry both sides for 2-3 minutes or until golden brown on each side. Repeat until all eggplants are fried. 4: Spray baking dish with cooking spray. Add a heaping ladle of marinara sauce to the bottom of the baking dish and begin layering eggplants, marinara sauce, then parmesan cheese. 5: Repeat until all eggplants are used. Top with mozzarella cheese and basil. 6: Bake uncovered for 40-45 minutes. Broil for 2-3 minutes at the end for a cheesy top.View original recipe