Ingredients
Scale
- 1 eggplant, peeled and sliced into ¼ inch thick slices
- 1 cup all purpose flour
- 3 beaten eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 ½ cups olive oil (not extra-virgin olive oil)
- 2 tbsp fresh basil leaves
- ½ cup fresh mozzarella cheese, shredded
- 1 cup grated Romano cheese
- 1/4 lb provolone, sliced
- 4 cups of your favorite marinara sauce (try our own!)
*Note: We don’t use bread crumbs when frying our eggplant, but you certainly can!
Instructions
- Preheat your oven to 400 degrees f
- Season flour and eggs with salt and pepper
- Dredge each eggplant slice in flour, and then in the egg wash mixture. Set aside
- Heat olive oil in a pan over medium heat until it reaches 375°
- Brown slices of eggplant on each side in the hot oil. Once slices are golden brown transfer them to a plate
- Season with more salt and pepper on each side once done frying
- Ladle sauce over the bottom of a casserole dish or baking sheet
- Add a single layer of fried eggplant over the tomato sauce
- Top with provolone cheese, grated Romano, and basil
- Repeat this process until you run out of remaining eggplant slices
- The final layer of eggplant parmiagiana should be extra marinara sauce, mozzarella cheese, grated Romano cheese, and basil over the top
- Bake in the oven for 40 minutes, or until the cheese is melted, bubbling, and golden brown
- Let rest for 20-25 minutes before serving with remaining amount of sauce and a teaspoon of basil on top
- Prep Time: 20 minutes
- Cook Time: about 1 hour