Grandma's Eggplant Parmigiana

20 mins
Serves 1
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Directions

  1. 1Prepare the marinara sauce by browning 2 cloves of crushed garlic in olive oil, then add 2 cans of crushed tomatoes and fresh basil.
  2. 2Slice the eggplant, leaving the skin on.
  3. 3Bread the eggplant slices by dipping them in the egg mixture and then coating them with Italian-flavored breadcrumbs.
  4. 4Fry the breaded eggplant slices in hot oil until golden brown.
  5. 5Prepare the ricotta mixture by mixing ricotta, Pecorino Romano, an egg, and dried parsley together.
  6. 6Layer the eggplant parmesan by first placing a layer of eggplant slices in a baking dish, then top with marinara sauce, ricotta mixture, and mozzarella slices.
  7. 7Repeat the layering process with eggplant, marinara sauce, ricotta mixture, mozzarella, and Pecorino Romano.
  8. 8Add fresh basil to the top.
  9. 9Bake the eggplant parmesan at 375°F (uncovered) for exactly 20 minutes, or until cheese is golden brown and bubbly.
  10. 10Let it sit for about half an hour before serving.

Ingredients

  • 1 can Italian flavored breadcrumbs
  • 3 eggs
  • 1 package Mozzarella
  • 1 piece fresh Pecorino Romano
  • 1 container Ricotta
  • 2 cans Marinara Sauce
  • 1 handful fresh basil
  • 2 cloves garlic
  • 1 handful dried parsley

Equipment

frying panbaking dishfood processor