Classic eggplant Parmesan
Plenty of Italian flavors in this eggplant Parmesan. This recipe is so good there would not be leftovers.
Instructions
- Peel the eggplant. Cut into 1/4-inch slices. Purge with Kosher salt sprinkled liberally on both sides of the eggplant for 30 minutes. Rinse in cold water, and roll up in paper towels to dry.
- Preheat oven to 400°F.
- Heat olive oil in a large skillet over a medium-high heat. Fry the eggplant slices on both sides,until brown. Drain well on paper towels.
- Place a layer of eggplant slices into a shallow baking dis. Cover with some of the tomato sauce, a sprinkle of basil and garlic powder, a little of the Parmesan cheese, and some of the Mozzarella. Repeat layers until all ingredients are used, ending with the Mozzarella cheese.
- Bake, uncovered, for 15 to 20 minutes.
Total time
1 hour, 5 minutes
Cooking time
20 minutes
Preparation time
45 minutes
Yield
4 servings
Notes
Serve warm as a meatless main.
Source
North American and Italian fusion
moderate, bake
vegetables, dinner
American food recipes
Food in U.S.A.
Food in U.S.A.