Description
A classic Italian-American dish featuring crispy breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, baked until bubbly and golden.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups breadcrumbs
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 1/2 cup olive oil for frying
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- 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, beaten eggs, and breadcrumbs mixed with oregano in separate shallow dishes. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce in the baking dish. Arrange a layer of fried eggplant slices, top with more sauce, then sprinkle with mozzarella and Parmesan. Repeat layers until all ingredients are used, ending with cheese on top.
- Bake for 25-30 minutes until cheese is melted and bubbly. Let cool for 5 minutes, garnish with fresh basil, and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American