Eggplant Parmesan Recipe
Fried Eggplant Layered with Fresh Mozzarella And Tomato Sauce Topped with Pecorino Cheese and Oven Baked
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Ingredients
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Vegetables
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Method
Preparation
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out the moisture. Rinse and pat dry.
Cooking
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Dredge each eggplant slice first in flour, then dip in the egg, and finally coat with breadcrumbs. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Layer the Eggplant
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce at the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella slices, half of the basil, and half of the remaining tomato sauce. Repeat the layers and finish with a final layer of mozzarella and sprinkle with grated Pecorino cheese.
Baking
Bake the Dish
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Serve
Allow the Eggplant Parmesan to cool for a few minutes before slicing. Serve warm and enjoy!