An easy to follow eggplant parmesan recipe. Thin slices of fried eggplant get layered with sage, red sauce, fresh mozzarella and parmesan cheese. Then baked till bubbling and golden!
Slice your eggplant about 1/4” thick. Salt generously and let drain. Lightly dust eggplant with flour and fry over medium heat until golden. Repeat for the rest of the eggplant slices.
Once all the eggplant is fried, quickly add in your sage leaves to the pan and let them sizzle for about 20 – 30 seconds. It won’t take long to get them crisped and fragrant.
Now you’re ready to layer up! Add in sauce, a layer of eggplant, mozzarella, parmigano reggiano, sage leaves and more sauce. Repeat until you’ve used up all that eggplant.
Bake for 45 minutes at 350°F (175°C) and broil for a few mins at the end to get the top browned and bubbly. Let cool for at least 10 minutes, then dish it out, and eat up!