Description
A classic Italian-American dish featuring layers of breaded eggplant, rich tomato sauce, and melted mozzarella and Parmesan cheeses.
Ingredients
Scale
For the Crust:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season eggplant slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with Parmesan, basil, and oregano in a third.
- Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce in the prepared baking dish. Arrange a layer of fried eggplant over the sauce.
- Top with more marinara sauce and a sprinkle of mozzarella. Repeat layers, ending with sauce and mozzarella.
- Bake for 25-30 minutes, until cheese is bubbly and golden. Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste.