Eggplant Parmesan Recipe 

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Prepare the Eggplant 

Start by slicing the eggplant into rounds, about 1/4 to 1/2 inch thick. Sprinkle each slice with salt and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness from the eggplant.  

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Coating the Eggplant 

Set up a breading station with three shallow dishes. In the first dish, place flour seasoned with salt and pepper. In the second dish, beat some eggs. In the third dish, combine breadcrumbs with grated Parmesan cheese and any additional seasonings you like, such as dried oregano or basil. 

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Frying the Eggplant 

Heat some vegetable oil in a large skillet over medium heat. Once the oil is hot, add the breaded eggplant slices in batches, making sure not to overcrowd the skillet. Fry the slices for 2-3 minutes on each side, or until they are golden brown and crispy. Place the fried eggplant slices on a paper towel-lined plate to drain excess oil. 

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Prepare the Tomato Sauce 

While the eggplant is frying, you can prepare your tomato sauce. You can use store-bought marinara sauce or make your own by sautéing onions and garlic in olive oil, then adding crushed tomatoes, tomato paste, and Italian seasoning. Simmer the sauce for about 10-15 minutes until it thickens slightly. 

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Assemble the Dish 

Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top of the sauce, overlapping slightly if necessary.  

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Bake 

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. 

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Let it Rest 

Once baked, remove the foil and let the Eggplant Parmesan rest for about 5-10 minutes before serving. This allows the dish to set and makes it easier to slice and serve. 

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Serve 

Garnish with fresh basil or parsley, if desired, and serve hot alongside some crusty bread or over cooked pasta for a hearty meal. Enjoy your delicious Eggplant Parmesan! 

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