Eggplant Parmesan
Eggplant Parmesan slices eggplant into one-centimeter rounds, salts them lightly, and rests them for ten minutes to draw out bitterness and moisture. Each slice is patted dry, then dredged in flour, dipped in beaten egg, and coated in breadcrumbs before pan-frying in olive oil until golden on both sides. Layers of tomato sauce, fried eggplant, torn mozzarella, and grated Parmesan are stacked twice in a baking dish, then baked at 200 degrees Celsius for twenty minutes until the cheese melts and bubbles. The tender eggplant, tangy tomato sauce, and two cheeses create a savory depth in every layer. Over-saucing can make the dish soggy, so a measured hand with the tomato sauce keeps the texture intact.
Adjust Servings
Instructions
- 1
Slice eggplant into 1 cm rounds, salt lightly, rest 10 minutes, then pat dry.
- 2
Coat eggplant slices in flour, egg, then breadcrumbs.
- 3
Pan-fry the coated slices in olive oil until golden on both sides.
- 4
Layer tomato sauce, eggplant, mozzarella, and Parmesan in a baking dish.
- 5
Repeat layers and bake at 200C for 20 minutes.
- 6
Remove when bubbly and rest 5 minutes before serving.
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