Eggplant Parmigiana

This delicious recipe is made simple by using Mareli pasta sauces. You can use the original or the spicy flavors for that kick and robust experience.

Ingredients 

2 eggplants

1 jar Mareli Original or Spicy Pasta Sauce, 24oz.

1-½ cups milk

¼ cup Fresh basil leaves

1-½ pounds fresh mozzarella cheese, cut into thin slices

½ cup fresh grated Parmesan cheese

4 tablespoons olive oil

½ cup vegetable Oil

Large baking dish.

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Instructions 

1. Cut the eggplants in quarter inch thick slices and put them in a colander for at least one to two hours to drain the excess water. Once they’ve released the water, drain it and put them in a deep bowl. Cover them with milk and let them soak.
2. Preheat the oven to 350 F.
3. Heat vegetable oil in a pan at high heat. 
4. Drain the milk from the eggplants. Bread each slice with flour one at a time and pan-fry it. Make sure you don’t let the eggplant overcook. Put eggplant aside and cover with paper towels. 
5. Once all the eggplant is fried and the oil has drained, evenly place the slices into the baking dish to make a layer. 
6. Top this layer with half of the mozzarella slices and sprinkle some grated parmesan cheese.
7. Make another layer with eggplant slices, mozzarella and grated parmesan. 
8. Place fresh chopped basil leaves on top and drizzle with olive oil.
9. Bake for 35-40 minutes until the cheese is melted and bubbly.
10. Serve with your favorite gluten free pasta.