Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut each eggplant into about ½-inch (1-cm) thick round slices.
- Arrange the slices in a single layer on a baking sheet lined with paper towels.
- Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
- Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
- Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
- In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
- Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
- Coat each eggplant slice in the flour mixture, shaking off any excess flour.
- Preheat the oven to 350°F (180°C).
- Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
- Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
- Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
- Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
- Let cool for 10 minutes, then serve garnished with fresh basil.
- Enjoy!
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Abduu Maraataa
[email protected]I made this recipe for a dinner party and it was a hit! The eggplant parmesan was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to others.
Dalga Husa
[email protected]This recipe was a bit time-consuming, but it was worth it! The eggplant parmesan was delicious and my family loved it. I would definitely make this again for a special occasion.
ateeqshaikh ateeq
[email protected]I've made this recipe several times and it always turns out great! The eggplant is always cooked perfectly and the sauce is delicious. I would definitely recommend this recipe to others.
Peter Longoria
[email protected]This recipe was easy to follow and the eggplant parmesan turned out great! The eggplant was cooked evenly and the sauce was flavorful. I would definitely recommend this recipe to others.
sajid dar
[email protected]I made this recipe for a dinner party and it was a hit! The eggplant parmesan was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to others.
Gift Friday
[email protected]This recipe was a bit time-consuming, but it was worth it! The eggplant parmesan was delicious and my family loved it. I would definitely make this again for a special occasion.
Nur Nobi
[email protected]I've made this recipe several times and it always turns out great! The eggplant is always cooked perfectly and the sauce is delicious. I would definitely recommend this recipe to others.
Taylor Mayle
[email protected]This recipe was easy to follow and the eggplant parmesan turned out great! The eggplant was cooked evenly and the sauce was flavorful. I would definitely recommend this recipe to others.
Spencer Vanderhoof
[email protected]I made this recipe last night and it was a hit with my family! The eggplant was so tender and the sauce was delicious. I will definitely be making this again.
Riaz Ahmad4t4
[email protected]This eggplant parmesan recipe is the best I've ever tried! The eggplant was cooked to perfection and the sauce was flavorful and cheesy. I will definitely be making this again.