Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 20 min
Yield: Serves 4 - 6
Ingredients: 1 medium eggplant, sliced into 1/4-inch rounds; Salt; 1 cup flour (for dredging); 2 eggs, beaten; 1 cup breadcrumbs; 1/2 cup grated Parmigiano-Reggiano; 1 1/2 cups tomato passata or marinara sauce; 200g (about 1 1/2 cups) shredded mozzarella; Fresh basil leaves; Olive oil (for pan-frying)

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4 - 6 people

00h 30

00h 20

Ingredients and Method

Ingredients

1 medium eggplant, sliced into 1/4-inch rounds
Salt
1 cup flour (for dredging)
2 eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1 1/2 cups tomato passata or marinara sauce
200g (about 1 1/2 cups) shredded mozzarella
Fresh basil leaves
Olive oil (for pan-frying)

Method

Slice the eggplant and sprinkle both sides generously with salt.
Let sit for 20–30 minutes to draw out moisture.
Pat dry with paper towels.
Set up a dredging station: flour, beaten eggs, and breadcrumbs mixed with half the Parmigiano.
Dredge each slice in flour, then egg, then breadcrumb mixture.
Heat olive oil in a large skillet over medium heat.
Pan-fry eggplant slices in batches until golden on both sides, about 2–3 minutes per side.
Drain on paper towels. Wipe out the skillet.
Spread a spoonful of tomato sauce in the bottom of the skillet.
Layer eggplant slices, sauce, mozzarella, remaining Parmigiano, and basil leaves.
Repeat layers until ingredients are used up, ending with sauce and cheese on top.
Repeat layers until ingredients are used up, ending with sauce and cheese on top.
Optional: uncover and broil for 2–3 minutes until golden on top (if skillet is oven-safe).
Let rest for 5–10 minutes before serving. Garnish with fresh basil and more Parmigiano.
Serve warm with a crisp salad or crusty bread.