Description
A classic Italian-American comfort dish with crispy breaded eggplant slices layered with rich tomato sauce, mozzarella, and Parmesan cheese, baked to golden perfection.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (for garnish)
- Vegetable oil, for frying
Instructions
- Place eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and mix breadcrumbs with 1/4 cup Parmesan, oregano, garlic powder, and black pepper in a third dish.
- Dredge each eggplant slice in flour, then dip in egg, then coat with breadcrumb mixture, pressing lightly to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Top with more sauce, a sprinkle of Parmesan, and a layer of mozzarella. Repeat layers until all eggplant is used, finishing with remaining sauce and mozzarella.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 15-20 minutes, until bubbly and cheese is melted and golden.
- Let rest for 10 minutes before serving. Garnish with fresh basil.
Notes
You can customize the seasonings to taste. For a lighter version, bake the breaded eggplant instead of frying.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Italian