Eggplant Parmesan

Updated at: Thu, 17 Aug 2023 13:55:09 GMT

Step 1

Salt both sides of your eggplant slices and place them in a large colander in the sink.

Step 2

Let the liquid drain for 45 minutes to 1 hour.

Step 3

In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other.

Step 4

Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess.

Step 5

Place on plate or large baking sheet and repeat until all eggplant slices have been coated.

Step 6

Preheat oven to 180 degrees.

Step 7

Heat a skillet over medium high heat and add 1 tbsp vegetable oil to the skillet.

Step 8

Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels.

Step 9

Repeat until you've pan-fried them all.

Step 10

In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish.

Step 11

Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices.

Step 12

The idea isn't to smother the layers with sauce.

Step 13

On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese.

Step 14

Repeat the layers until you run out of eggplant slices.

Step 15

Top the casserole with more cheese before you place in the oven :)

Step 16

Bake for 20-25 minutes, or until the cheese is bubbly and brown on top.

Step 17

I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!

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