Simple Eggplant Parmigiana Without Breadcrumbs

By Sip and Feast · 60 min

Ingredients

Instructions

1. Cut the eggplant into 1/2-inch slices, lay them on a baking tray and salt them generously.
2. After 90 minutes, rinse off the salt or wipe it off with wet paper towels, then dry the eggplant thoroughly.
3. Fry the eggplant in about 1/4 inch of olive oil until crisp on both sides, 3 to 5 minutes per side. Alternatively, oil the slices, roast them on a parchment-lined tray at 400°F (200°C) for 30 minutes or until lightly browned.
4. Blot the eggplant to remove excess oil.
5. Spread a thick layer of marinara in a baking dish, then add a layer of eggplant, more sauce, torn basil, shredded mozzarella and grated Parmigiano Reggiano. Repeat the layers to the top of the dish.
6. Top with the remaining mozzarella and bake at 325°F (160°C) for 50 to 60 minutes. For a browned top, broil for 2 minutes at the end. Alternatively, bake without mozzarella on top at 400°F (200°C) for 30 minutes.
7. Let it rest for 30 minutes before serving.

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

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CheeseParmesan cheeseMozzarella cheeseEggplantMarinara sauce