Pasta & Italian
Eggplant Parmesan
★★★★½ (4.6)
Layers of crispy breaded eggplant, tangy marinara, and melted mozzarella baked until bubbling. A meatless main that satisfies just as much as its chicken cousin.
- Meatless main course that still feels hearty and indulgent
- Crispy fried eggplant layers hold up well under the sauce
- Great make-ahead dish that reheats beautifully
- 2 medium eggplants, sliced into 1/2 inch rounds
- 1 tbsp salt (for sweating eggplant)
- +9 more ingredients
- Lay the eggplant slices on a large baking sheet or clean towels in a single layer, sprinkle both sides with 1 tbsp salt, and let sit 30 minutes; this draws out excess moisture and bitterness so the eggplant fries up crisp instead of soggy.
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