Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 40 min
Yield: 4
Cuisine: Italiana
Ingredients: 1 kilo eggplant; 1 cup flour; 4 eggs; 3 cups breadcrumbs; 2 tablespoons fresh thyme, chopped; 3 cups tomato sauce, marinara; 15 leaves basil; 2 cups Mozzarella cheese, thinly sliced; 1 1/2 cups Parmesan cheese; pepper, to taste

Daniela De Tagle

A delicious recipe for battered and fried eggplant with a tomato sauce and mozzarella and parmesan cheese.

Reviewed by Editorial Team of Kiwilimón

Published: 16-12-2010

Preparation

40 mins

Medium

Slice the eggplant and place it on a large tray. Sprinkle with coarse salt, cover with paper towels, and allow the salt to absorb the eggplant's juices for 20 minutes. (This removes the bitterness from the eggplant). In a deep bowl, place the eggs and beat them lightly. In another deep bowl, place the flour, and finally, in another deep bowl, place the breadcrumbs mixed with thyme, salt, and pepper. Heat 4 to 6 tablespoons of vegetable oil in a large skillet. Coat each eggplant slice first with flour, then with egg, and finally with breadcrumbs, and place them in the oil to fry. Fry each eggplant for 1-2 minutes on each side, remove from the oil, and place on a plate with paper towels. Preheat the oven to 200 degrees Celsius. In a rectangular dish, make a layer of fried eggplant and cover with 1 cup of marinara sauce and 1/3 of the mozzarella cheese, parmesan, and basil. Repeat 2 more layers. Bake the eggplants for 25 minutes or until the cheese is melted and lightly browned. Remove from the oven and serve.