Eggplant Parmesan Recipe

Peel the 2 large eggplants, then slice them into rounds about 1 cm thick. Lay the slices out and season generously with salt on both sides. Let them sit for about 20 minutes; this helps draw out excess moisture.

After resting, rinse the eggplant slices thoroughly under cold water to remove the salt and any bitter liquid. Pat them completely dry with a paper towel – you want them as dry as possible for crisp breading.

While the eggplant bakes, start the marinara sauce. In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the crushed 1 garlic clove and cook until fragrant, about 30 seconds, being careful not to let it brown. Pour in the 500 ml tomato puree, then season with salt, pepper, and oregano to taste. Bring it to a simmer and let it cook for 5-10 minutes, allowing the flavors to meld.

Stir in the chopped parsley just before you're ready to assemble.