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Eggplant Parmigiana
Layers of fried eggplant, tomato sauce and melted mozzarella — Italian comfort food at its finest. Salting the eggplant slices and letting them rest for 30 minutes draws out excess moisture and bitterness before frying.
Ingredients
Instructions
Salt eggplant slices, rest 30 minutes, pat dry.
Fry garlic in olive oil 1 minute, add tomatoes and basil, simmer 20 minutes.
Dust eggplant in flour, dip in egg, shallow-fry until golden. Drain on paper.
Layer eggplant, tomato sauce, mozzarella and parmesan in a baking dish. Repeat layers.
Bake at 180°C for 30 minutes until bubbling and golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
