Eggplant Parmigiana

90 mins
Serves 1
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Directions

  1. 1Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces.
  2. 2Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces.
  3. 3Cut the top and bottom off of each eggplant and slice each eggplant into half-inch pieces.
  4. 4Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour.
  5. 5Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour.
  6. 6Layer and salt each eggplant slice to release water. Let it rest for 30 minutes to an hour.
  7. 7In the meantime, chop some onion and garlic.
  8. 8In the meantime, chop some onion and garlic.
  9. 9In the meantime, chop some onion and garlic.
  10. 10Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent.
  11. 11Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent.
  12. 12Add olive oil to a pot over medium heat, then toss in the chopped onions and sweat them until translucent.
  13. 13Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour.
  14. 14Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour.
  15. 15Add garlic to the pot, followed by 56 oz of whole peeled tomatoes. Mix and season with oregano, salt, pepper, red pepper flakes, and sugar. Let simmer for 30 minutes to an hour.
  16. 16Dry each eggplant slice with paper towels.
  17. 17Dry each eggplant slice with paper towels.
  18. 18Dry each eggplant slice with paper towels.
  19. 19In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper.
  20. 20In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper.
  21. 21In a baking pan, mix flour with salt and pepper. In a separate container, mix eggs with more salt and pepper.
  22. 22Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray.
  23. 23Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray.
  24. 24Dredge eggplant slices in the flour mixture, then dip in the egg mixture, and finally dredge in pre-seasoned Italian breadcrumbs. Set aside on a tray.
  25. 25After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick.
  26. 26After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick.
  27. 27After about 30 minutes to an hour, turn off the heat. Stir in fresh basil and purée if desired. The sauce should be thick.
  28. 28In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden.
  29. 29In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden.
  30. 30In a skillet over medium-high heat, fry each eggplant slice for about 30 seconds to a minute on each side, until golden.
  31. 31Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed.
  32. 32Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed.
  33. 33Layer the eggplant in a baking dish like a lasagna: tomato sauce, eggplant, tomato sauce, cheese, eggplant, cheese. Repeat layers as needed.
  34. 34Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes.
  35. 35Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes.
  36. 36Toss the dish into a 400°F oven and bake for 30 minutes. Let it rest for 10 minutes.

Ingredients

  • 2 eggplants
  • 2 eggplants
  • 2 eggplants
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 bowl water
  • 1 bowl water
  • 1 bowl water
  • 1 onion
  • 1 onion
  • 1 onion
  • 10 cloves garlic
  • 10 cloves garlic
  • 10 cloves garlic
  • 1 amount olive oil
  • 1 amount olive oil
  • 1 amount olive oil
  • 56 oz whole peeled tomatoes
  • 56 oz whole peeled tomatoes
  • 56 oz whole peeled tomatoes
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch oregano
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1.5 cup flour
  • 1.5 cup flour
  • 1.5 cup flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 2 cups bread crumbs
  • 2 cups bread crumbs
  • 2 cups bread crumbs
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 1 ball fresh mozzarella
  • 0.5 cup shredded mozzarella
  • 0.5 cup shredded mozzarella
  • 0.5 cup shredded mozzarella
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese

Equipment

knifebaking sheet or bowlpotskilletbaking dish