Eggplant Parm Recipe
Make Eggplant Parm Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Dairy
Canned Goods
Spices
Method
Preparation
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle both sides of the slices with salt and allow them to sit for 30 minutes to draw out moisture.
Rinse and Pat Dry
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
Preheat Oven
Preheat your oven to 375°F (190°C).
Cooking the Eggplant
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Set aside on paper towels to drain excess oil.
Making the Sauce
Prepare the Tomato Sauce
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add crushed tomatoes, tomato paste, black pepper, Italian seasoning, and red pepper flakes. Simmer for 15 minutes.
Assembly
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of fried eggplant over the sauce, followed by dollops of ricotta cheese, a sprinkle of mozzarella and parmesan cheese, and some fresh basil. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
Baking
Cool and Serve
Allow the dish to cool for 10 minutes before slicing. Serve warm, garnished with additional fresh basil if desired.