Ingredients
Scale
- 2 large eggplants, sliced ¼-inch thick
- Salt, for drawing out moisture
- 1 cup all-purpose flour
- 3 large eggs
- 1 ½ cups seasoned breadcrumbs
- ½ cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 cups marinara sauce
- Olive oil, for frying
- Fresh basil leaves, for garnish
Instructions
- Slice eggplants and sprinkle with salt; let drain for 30 minutes. Pat dry.
- Set up three bowls: flour, beaten eggs, breadcrumb-parmesan mix.
- Dredge eggplant slices through flour, eggs, then breadcrumbs.
- Fry slices in olive oil until golden, drain on paper towels.
- Layer marinara, eggplant, parmesan, and mozzarella in a baking dish.
- Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 15-20 minutes more.
- Let rest 10 minutes before serving. Garnish with fresh basil.
Notes
- For a lighter version, bake eggplant slices instead of frying.
- Use fresh cheeses for best melt and flavor.
- Allowing the dish to rest after baking helps it set for clean slices.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main course
- Method: Frying and baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 70mg