Layered Eggplant Parmigiana
Eggplant parmigiana or lasagna? Why not both! This layered eggplant parm has the both of best worlds. The top layer stays crispy and is extra cheesy while the other layers offer the perfect balance of eggplant to sauce ratio.
I like to serve these in individual ramekins as they make a nice presentation and also hold in all the delicious sauce and cheese. However you could also just layer them on a baking sheet in a pinch.
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- 1 Eggplant
- 1 Egg
- 1 tbsp Water
- 2 cup Italian breadcrumbs
- 1 cup Flour
- 2 cup Marinara sauce
- 1 cup Shredded mozzarella cheese
- Fry the eggplant
Wash the eggplant and cut off both ends. Cut into 1/4" rounds. If using ramekins, cut the sides so they fit.
In a shallow bowl whisk together the egg and water. Place the flour and a tsp salt in another bowl and the breadcrumbs on a plate. Dredge the eggplant in the flour, egg wash then breadcrumbs. Continue until all eggplants are coated.
Shallow fry the eggplant for roughly 2 minutes per side or until golden brown. Make sure not to overcrowd the pan.
- Layer and bake
Add a tbsp of sauce to the bottom of 4 ramekins. Place a fried eggplant, followed by sauce and a sprinkle of cheese. Repeat for 5 layers. ( This may vary depending on the size of your ramekins). If not using ramekins, layer on a baking sheet.
Bake on 375 for 20 minutes.