Eggplant Parmesan
Salted and drained eggplant, fried until golden, layered with tomato sauce, torn basil, and mozzarella - salting draws out the bitterness and excess moisture that would otherwise make the dish watery and dense.
⏱ 105 min🍽 6 servings
dinneritalianvegetarian
Ingredients
- •2 eggplants, sliced
- •Salt (for drawing out moisture)
- •1 cup breadcrumbs
- •2 eggs, beaten
- •Olive oil, for frying
- •2 cups marinara sauce
- •1/4 cup fresh basil, torn
- •2 cups shredded mozzarella (or fresh mozzarella, torn)
- •1/2 cup grated Parmesan
Steps
- 1.Salt the eggplant slices generously and let them sit in a colander for 1 hour to draw out excess moisture and bitterness, then rinse and pat dry - this step is what keeps the finished dish from turning watery and bitter.
- 2.Preheat oven to 400°F.
- 3.Dredge the eggplant slices in egg, then breadcrumbs, and fry in olive oil until golden on both sides; drain on paper towels.
- 4.Layer the eggplant, marinara sauce, torn basil, mozzarella, and Parmesan in a baking dish, repeating twice.
- 5.Bake for 20-25 minutes until bubbly.