Description
A comforting, layered casserole with crispy baked eggplant, rich marinara sauce, and melted mozzarella and Parmesan cheeses.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet and a 9×13-inch baking dish.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, garlic powder, salt, and pepper.
- Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place on the baking sheet.
- Bake eggplant slices for 20-25 minutes, flipping halfway, until golden and crispy.
- Spread a thin layer of marinara sauce in the baking dish. Layer half the eggplant slices, top with half the remaining sauce, half the mozzarella, and half the Parmesan. Repeat layers.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden. Let cool for 5 minutes, garnish with basil if desired, and serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American