Description
A classic Italian-American dish featuring crispy breaded eggplant slices layered with rich marinara sauce and melted cheeses, baked to golden perfection.
Ingredients
- 2 Medium Eggplants
- 1 tbsp Salt
- 1 ½ Cups All-Purpose Flour
- 3 Large Eggs, Beaten
- 2 Cups Italian-Style Breadcrumbs
- ½ Cup Grated Parmesan Cheese (for Breading)
- 2 Cups Marinara Sauce
- 2 Cups Shredded Mozzarella Cheese
- ½ Cup Grated Parmesan Cheese (for Topping)
- ¼ Cup Fresh Basil, Chopped
- Olive Oil, for Frying
Instructions
- Slice eggplants into 1/2-inch rounds. Sprinkle with salt and let sit 30 minutes to draw out bitterness. Pat dry.
- Set up breading station: flour in one bowl, beaten eggs in second bowl, and breadcrumbs mixed with 1/2 cup Parmesan, garlic powder and oregano in third bowl.
- Dredge eggplant slices in flour, dip in egg, then coat with breadcrumb mixture.
- Heat oil in large skillet over medium heat. Fry eggplant in batches until golden brown (2-3 minutes per side). Drain on paper towels.
- Preheat oven to 375°F (190°C). Spread 1 cup sauce in 9×13 baking dish. Layer half the eggplant slices, 1 cup sauce, half the fresh mozzarella, and half the shredded mozzarella. Repeat layers.
- Sprinkle remaining Parmesan on top. Bake uncovered for 25-30 minutes until bubbly and golden.
- Let rest 10 minutes before serving. Garnish with fresh basil.
Notes
- For lighter version: Bake breaded eggplant at 425°F (220°C) for 20 minutes instead of frying
- Make ahead tip: Prepare up to baking step, cover and refrigerate for up to 24 hours before baking
- For extra crispiness, broil for last 2-3 minutes
- Serve with crusty bread and a green salad
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Fried/Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 95mg