Description
A delicious Italian dish featuring crispy fried eggplant layered with marinara sauce, mozzarella, and Parmesan cheese, baked until bubbly and golden.
Ingredients
Scale
- 2 large eggplants, sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crispiness)
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat oven to 375°F (190°C).
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, salt, and pepper in a third.
- Dip each eggplant slice first in flour, then egg, then breadcrumb mixture. Press gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- In a baking dish, spread a thin layer of marinara sauce. Layer half the fried eggplant slices, top with more sauce, then half the mozzarella and some basil. Repeat layers.
- Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with remaining basil before serving.
Notes
For a lighter version, bake the eggplant instead of frying. Adjust oil temperature to avoid burning the breading.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450 kcal
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 50g
- Protein: 18g