Ingredients
- 2 medium eggplants
- 2 cups marinara sauce
- 1 lb fresh mozzarella, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/2 cup olive oil for frying
- Salt and pepper to taste
- 1/2 cup flour for dredging
- 2 large eggs, beaten
- 1 cup breadcrumbs
Instructions
- Slice eggplants into ¾-inch rounds, salt, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Heat marinara sauce in a saucepan or make homemade sauce by sautéing onions and garlic, adding crushed tomatoes and spices, and simmering.
- Heat olive oil in a skillet. Dredge eggplant slices in flour, dip in beaten egg, and coat with breadcrumbs. Fry until golden brown, about 3-4 minutes per side.
- Spread a layer of marinara in a baking dish. Layer fried eggplant, sauce, mozzarella, and basil. Repeat until all ingredients are used, finishing with cheese on top.
- Preheat oven to 375°F and bake for 25-30 minutes until bubbly and golden.
- Let cool for five minutes before serving.
Notes
Ensure the oil is hot enough before frying to avoid sogginess. Skip the salting step at your own peril, as it enhances flavor and removes moisture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
- Diet: Vegetarian