Ingredients
- 2 medium-sized eggplants
- 1 tablespoon kosher salt
- 1/2 cup all-purpose flour
- 3 eggs, lightly beaten
- 1 cup fine Italian seasoned breadcrumbs
- 1/3 cup olive oil
- 4 cups marinara sauce
- 1 lb fresh mozzarella cheese, sliced
- 1/2 cup finely grated Parmesan cheese
Instructions
- Wash and dry the eggplants, then slice them into 1/4-inch slices (peeling is optional). Lay the slices on a cooling rack, sprinkle both sides with salt, and let them sit for about an hour to draw out excess moisture. After an hour, blot the eggplant slices with a paper towel to remove the salt and liquid.
- Set up three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
- Dip each slice of eggplant into the flour, then the egg, and finally the breadcrumbs. Repeat until all slices are coated.
- Heat half of the olive oil in a large skillet (preferably cast iron). Once hot, add several slices of eggplant and cook until golden brown on both sides. Continue cooking in batches, adding more oil as needed, until all the eggplant is fried.
- While frying, preheat the oven to 375°F (190°C).
- Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Top with a single layer of fried eggplant slices. Then layer half of the mozzarella and half of the Parmesan cheese on top. Spread half of the remaining marinara sauce over the cheese.
- Add another layer of eggplant, followed by the remaining mozzarella, marinara sauce, and Parmesan cheese.
- Bake for about 25 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- For a lighter version, you can bake the breaded eggplant slices instead of frying them.
- Make sure to allow the eggplant to rest with salt for at least an hour to remove moisture, which helps prevent soggy layers.
- Serve with a side of pasta or a simple salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Frying
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: Varies per serving
- Sugar: 6g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg
