Eggplant Parmesan
Layers of crisp baked eggplant, tomato sauce, and melted mozzarella and Parmesan.
Serves 6
Prep 30 min
Cook 1 hr
Ingredients
- 2 large eggplants, sliced 1/2 inch thick
- 1 tablespoon salt
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1/4 cup chopped basil
Steps
Step 1. Salt the slices and let them drain for 30 minutes. Pat dry.
Step 2. Heat the oven to 425°F. Dip each slice in egg, then in breadcrumbs mixed with half the Parmesan. Lay on oiled sheets and drizzle with oil.
Step 3. Bake for 25 minutes, turning once, until golden and tender.
Step 4. Lower the oven to 375°F. Layer sauce, eggplant, and mozzarella in a baking dish, repeating until used up. Finish with the remaining Parmesan.
Step 5. Bake for 25 minutes until bubbling. Rest 10 minutes and top with basil.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.