Baked Eggplant Parmigiana Dinner Recipe

About this recipe

A hearty and satisfying baked eggplant dish layered with marinara sauce, mozzarella, and parmesan cheese. Perfect for a comforting dinner that’s easy to prepare and full of flavor.

Ingredients

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Parmesan Shavings
• 50G Picard Chopped Flat Parsley
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• - Rao'S Homemade Marinara Tomato Sauce

Instructions

1. 1. Preheat your oven to 375°F (190°C). Lightly grease a shallow 2-1/2 quart baking dish with olive oil and set aside.
2. 2. Slice 2 medium eggplants into 1/4-inch thick rounds. Sprinkle both sides with 3/4 tsp salt and let them sit for 20 minutes to draw out moisture. Pat dry with a paper towel.
3. 3. Heat 1/4 cup olive oil in a large skillet over medium heat. Lightly fry the eggplant slices in batches until golden on both sides, about 2-3 minutes per side. Remove and set aside.
4. 4. Spread 1/2 cup marinara sauce evenly on the bottom of the prepared baking dish. Layer half of the fried eggplant slices over the sauce. Top with 3/4 cup marinara sauce, 3/4 cup shredded mozzarella cheese, and 1/2 cup grated parmesan cheese.
5. 5. Repeat the layering process with the remaining eggplant slices, marinara sauce, mozzarella cheese, and parmesan cheese.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
7. 7. Remove from the oven and let the dish cool for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.