Description
A classic Italian dish with a crispy twist, featuring breaded and fried eggplant layered with marinara sauce and melted cheese.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for sweating the eggplant
- 2 cups Italian-seasoned breadcrumbs
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup vegetable oil, for frying
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to sweat, then pat dry.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Dredge each eggplant slice in flour, then dip in eggs, and coat with breadcrumbs.
- Heat oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, then mozzarella and Parmesan cheese. Repeat layers until ingredients are used.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let cool for 10 minutes before serving. Garnish with fresh basil.
Notes
For a lighter version, bake the breaded eggplant at 400°F for 20 minutes instead of frying. Ensure eggplant is fully dried to avoid sogginess.
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 20g