Eggplant Parmigiana
For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”
Eggplant Parmigiana
For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”
Cooking Instructions
- 1
Place eggplant slices on paper towels on a large plate. Lightly salt. Cover with another layer of paper. [This draws out some of the moisture and makes for a creamier eggplant texture when baked]
- 2
Place flour in a flat plate dish, egg wash in a bowl, and breadcrumbs on another plate.
- 3
Heat a very large frying pan over medium heat with some olive oil.
- 4
Working one at a time, dredge the eggplant slices on both sides in flour, then dip in egg wash, and coat in breadcrumbs by firmly pressing the slice down in the crumbs.
- 5
Add the slices to the heated pan, enough to fill the pan. [Fry in batches if needed]
- 6
Fry them lightly until golden brown and then flip them over. Add olive oil to the pan. Total cooking time is about 6 minutes.
- 7
Plate the slices and preheat oven to 350°
- 8
Spread 1/2 cup of sauce on the bottom of a large baking dish. Place the larger slices on the bottom. Add a slice of mozzarella cheese on top.
- 9
Stack the remaining slices for a second layer. Add the rest of the sauce on top and spread. Top the layers with the Parmesan cheese.
- 10
Cover with foil and place in the heated oven and bake for 40 minutes. Remove the foil and bake another 15 minutes.
- 11
Remove from the oven and allow this to rest for 15 minutes. Top with basil leaves.
- 12
Using a spatula, cut and scoop a two-layer portion, and place it upon a bed of plated pasta. [Or use within a baked Italian sandwich roll]
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