Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs), sliced into 1/4-inch rounds
- 1 tsp salt
- 1 cup marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 10 fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1 cup breadcrumbs (seasoned if desired)
- 2 eggs, beaten
- Freshly ground black pepper to taste
Instructions
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt and pepper. Dredge each slice in flour, dip in eggs, and coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry each slice until golden brown (3-4 minutes per side). Drain on paper towels.
- In a baking dish, layer marinara sauce, eggplant slices, mozzarella, and Parmesan cheese until all ingredients are used, finishing with cheese on top.
- Preheat the oven to 375°F (190°C). Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly.
Notes
- For extra flavor, add Italian herbs such as oregano or thyme to the marinara sauce.
- You can substitute eggplant with zucchini or portobello mushrooms for a different twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 120mg