Description
A comforting Italian dish featuring crispy eggplant layers baked with marinara and melty cheeses.
Ingredients
- 2 medium eggplants
- 1½ teaspoons kosher salt
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups seasoned breadcrumbs
- ½ cup grated Parmesan cheese
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- ¼ cup cooking oil for frying
Instructions
- Slice eggplants into 1/4–1/2-inch rounds and sprinkle with kosher salt; let rest for 20–30 minutes, then pat dry.
- Dredge eggplant slices in flour, dip in beaten eggs, then coat with seasoned breadcrumbs mixed with Parmesan.
- Pan-fry in ¼-inch oil for 2–3 minutes per side until golden or bake at 425°F on a wire rack for 15–20 minutes.
- In a 9×13 baking dish, layer marinara sauce, eggplant, mozzarella, and extra Parmesan.
- Bake at 375°F for 25–30 minutes until bubbly and internal temperature reaches 150–160°F.
- Let rest for 10 minutes before serving.
Notes
For a gluten-free version, use rice flour and gluten-free breadcrumbs. For a vegan adaptation, use plant-based cheese and flax slurry instead of eggs.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian