Description
A classic and comforting dish featuring crispy breaded eggplant layered with rich marinara sauce and melted cheese, baked until golden and bubbly.
Ingredients
- 2 medium eggplants, sliced into rounds
- 1 tsp salt
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 1 1/2 cups breadcrumbs
- 1/2 cup olive oil (for frying)
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tbsp fresh basil (optional)
Instructions
- Slice eggplant and sprinkle with salt. Let sit for 20–30 minutes, then pat dry.
- Prepare a breading station with flour, beaten eggs, and breadcrumbs.
- Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.
- Heat olive oil in a pan and fry eggplant until golden on both sides. Drain on paper towels.
- Preheat oven to 190°C (375°F).
- Spread a layer of marinara sauce in a baking dish.
- Add a layer of eggplant, then mozzarella and Parmesan cheese.
- Repeat layers, finishing with cheese on top.
- Bake for 30–35 minutes until bubbly and golden.
- Let rest before serving and garnish with fresh basil if desired.
Notes
- Salting eggplant helps reduce bitterness and excess moisture.
- Bake instead of fry for a lighter version.
- Add ricotta cheese for extra creaminess.
- Use herbs like oregano or thyme to enhance flavor.
- Allow the dish to rest before serving for better texture.
Nutrition
- Serving Size: 1 portion
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 95 mg
