Ingredients
Scale
- 2 medium eggplants
- 1 cup flour
- 3 eggs
- 2 cups breadcrumbs
- 4 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Slice the eggplants into 1/2 inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Preheat the oven to 375°F (190°C).
- Rinse the eggplant slices and pat them dry. Dredge in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a frying pan and fry the breaded eggplant slices until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
- Bake for 30-40 minutes or until the cheese is bubbly and golden brown.
Notes
- Let the dish cool for a few minutes before slicing to avoid mess.
- For extra flavor, add fresh basil between the layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 150mg