Description
A comforting classic Italian dish made with layers of crispy breaded eggplant, rich marinara sauce, and melted mozzarella and parmesan cheese, baked until bubbly and golden.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup olive oil (for frying)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves
Instructions
- Slice the eggplants into rounds and sprinkle with salt. Let sit for 20–30 minutes to draw out moisture, then rinse and pat dry.
- Coat each slice in flour, dip into beaten eggs, and cover with breadcrumbs.
- Heat olive oil in a pan and fry eggplant slices until golden on both sides. Transfer to paper towels to drain excess oil.
- Preheat oven to 180°C (350°F).
- Spread a layer of marinara sauce in a baking dish, then add a layer of fried eggplant slices.
- Sprinkle mozzarella and parmesan cheese over the eggplant.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30–35 minutes until cheese is melted and bubbly.
- Let rest for a few minutes, then garnish with fresh basil before serving.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture.
- For a lighter version, bake the eggplant instead of frying.
- You can add ricotta cheese for extra creaminess.
- Use gluten-free breadcrumbs for a gluten-free option.
- Let the dish rest before serving for better structure.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 95 mg
