This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!

Marinara Sauce:
   • EASY MARINARA - Way Better Than Jarre...  

Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and
roasting
▪salt/pepper to taste

Instructions:
1. Cut eggplant into 1/2"disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4" deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!

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