Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 50 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 piece eggplants; 1 cup flour (seasoned with salt & pepper); 20 slice fresh mozzarella; 5 cup marinara sauce; 0.25 cup grated Parmigiano-Reggiano; 1 cup avocado or vegetable oil (for frying); fresh basil

45 mins prepServes 4

A classic homemade eggplant parmigiana featuring layers of crispy golden eggplant, rich tomato sauce, and perfectly melted cheese, reminiscent of old-school Italian cooking.

4 servings

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Instructions

1. Slice eggplants into ¼-inch rounds, salt them, and let rest for 20 minutes to remove bitterness. Pat dry.
2. Dredge slices in seasoned flour and fry in hot oil until golden, about 2 minutes per side. Drain on paper towels.
3. Preheat oven to 300°F (150°C). Spread marinara in a baking dish. Place a mozzarella slice on each fried eggplant, fold over, and layer in the dish.
4. Top with more marinara and grated Parmigiano-Reggiano. Bake for 20 minutes until bubbly.
5. Add a final layer of mozzarella, let sit for 10 minutes, and garnish with fresh basil if desired.

Serve hot and enjoy!

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Eggplant Parmesan

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