How To Make Baked Eggplant Parmesan | Italian-American Style

Name: How To Make Baked Eggplant Parmesan | Italian-American Style
Total time: 90 min
Ingredients: 2–3 lb Eggplant; 3 cups Marinara sauce; ½ cups Parmesan cheese, grated; 1 lb Mozzarella cheese; ¼ cups Basil; Olive oil; 1 Flour; 4–5 Egg; 1 Breadcrumb; Salt; Black pepper

By Sip and Feast · 90 min

Ingredients

Eggplant2–3 lb
Marinara sauce3 cups
Parmesan cheese · grated½ cups
Mozzarella cheese1 lb
Basil¼ cups
Olive oil
Flour1
Egg4–5
Breadcrumb1
Salt
Black pepper

Instructions

Cut the eggplant into 3/8-inch discs, lay them on a baking tray and salt them generously.
After about 2 hours, rinse off the salt or wipe it off with wet paper towels, then dry the pieces well.
Mix 1/4 cup grated Parmigiano Reggiano into 1 cup seasoned breadcrumbs.
Working in batches, dust the eggplant with flour and shake off the excess. Dip in beaten egg, then coat in the breadcrumb mix. Fry in olive oil for about 3-4 minutes per side, until golden.
Blot the fried eggplant with paper towels to remove excess oil.
Spread a thick layer of marinara in a baking dish. Add a layer of eggplant, more sauce, torn basil, shredded mozzarella and grated Parmigiano. Repeat layers until the dish is full.
Do not top with mozzarella. Bake at about 375°F in the middle of the oven for 30 minutes.
If you like, add mozzarella on top for the last 2-3 minutes and broil on low, checking often so it does not burn.
Rest the parmigiana for 30 minutes before serving.

Summarized from Sip and Feast's video. Watch it for the details.

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