Description
A comforting Italian classic made with crispy breaded eggplant layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, baked until golden and bubbly.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups all-purpose flour
- 4 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup olive oil (for frying)
Instructions
- Sprinkle eggplant slices with salt and let sit for 30 minutes to remove moisture. Rinse and pat dry.
- Prepare breading station: place flour in one bowl, beat eggs with milk in another, and mix breadcrumbs with Parmesan and Italian seasoning in a third.
- Dip each eggplant slice into flour, then egg mixture, then coat with breadcrumb mixture.
- Heat olive oil in a pan over medium heat and fry slices until golden brown on both sides. Drain on paper towels.
- Spread marinara sauce in a baking dish, layer eggplant slices, mozzarella, and basil. Repeat layers, finishing with cheese.
- Bake at 375°F (190°C) for 30–35 minutes until bubbly and golden. Let rest before serving.
Notes
- Salting eggplant helps prevent sogginess.
- For a lighter version, bake instead of frying.
- Add ricotta cheese for extra creaminess.
- Provolone can be used for a sharper flavor.
- Let the dish rest before serving for better layering.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 95 mg