Eggplant Parmesan
Servings:
6
Prep Time:
40 minutes
Cook Time:
40 minutes
Difficulty:
Medium
Ingredients
- 3 medium Eggplant
- 100 g All-purpose flour
- 3 whole Eggs (beaten)
- 150 g Panko breadcrumbs
- 1 tbsp Salt
- 0.5 tsp Black pepper
- 500 ml Tomato sauce
- 300 g Mozzarella cheese (shredded)
- 150 g Parmesan cheese (grated)
- 10 leaves Fresh basil
- 500 ml Vegetable oil
Instructions
- Slice eggplant lengthwise into ¼ inch thick slices.
- Sprinkle slices with salt and let sit in colander for 30 minutes to release moisture.
- Pat slices dry with paper towels.
- Set up three shallow dishes: flour, beaten eggs, panko breadcrumbs.
- Dredge each eggplant slice in flour, shaking off excess.
- Dip in beaten egg, then coat in panko breadcrumbs.
- Heat oil to 350°F (175°C) in a large pot.
- Fry breaded eggplant slices in batches until golden (2-3 minutes per side). Drain on paper towels.
- Preheat oven to 375°F (190°C).
- Spread thin layer of tomato sauce in bottom of 9x13 inch baking dish.
- Layer: fried eggplant, mozzarella, Parmesan, tomato sauce. Repeat ending with sauce and cheese.
- Bake for 25-30 minutes until cheese is melted and sauce is bubbling.
- Garnish with fresh basil and serve warm.