Eggplant Parmesan
A delightful take on a classic Italian dish, Eggplant Parmesan combines layers of tender eggplant, rich marinara sauce, and creamy cheese for a comforting vegetarian meal.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 Medium Eggplants
- Salt (to taste)
- 1/2 cup Olive Oil
- 3 cups Marinara Sauce
- 2 cups Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 1/2 cup Fresh Basil, chopped
- Black Pepper (to taste)
Instructions
- Prepare the eggplants by slicing them into 1/2-inch thick rounds, sprinkling both sides with salt, and placing them in a colander to drain for 30 minutes.
- Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
- Fry the eggplants in a skillet over medium heat with olive oil until golden brown, about 3-4 minutes per side; transfer to a paper towel-lined plate.
- Layer a baking dish with marinara sauce, fried eggplant, more marinara, half of the mozzarella, and a sprinkle of Parmesan and basil. Repeat and end with cheese on top.
- Bake at 375°F (190°C) covered with foil for 25 minutes, then uncover and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Let the dish rest for 10-15 minutes before slicing to set the layers.
Notes
For added flavor, consider experimenting with different types of cheese or incorporating sautéed spinach between the layers.