Ingredients
Scale
- 1 large eggplant, sliced 1/2″ thick
- 2 tablespoons kosher salt
- 1.5 cups Italian breadcrumbs
- 2 eggs, beaten with ½ cup milk
- 4 tablespoons vegetable oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- Fresh basil (optional)
Instructions
- Salt eggplant slices and let them sweat on a wire rack for 45-60 minutes (drains bitterness). Rinse and pat dry.
- Set up breading station: breadcrumbs in one dish, egg mixture in another. Dip eggplant in egg mix, then coat in breadcrumbs.
- Heat oil in a skillet and pan-fry eggplant until golden brown on both sides. Drain on paper towels.
- Preheat oven to 375°F (191°C).
- Layer a baking dish with sauce, eggplant, mozzarella, and parmesan. Repeat layers until ingredients are used. Top with cheese.
- Bake 20-25 minutes, or until bubbly and golden brown. Broil for extra browning (optional).
- Serve hot with fresh basil (optional).
- Prep Time: 75
- Cook Time: 20
Nutrition
- Serving Size: 1
- Calories: 723kcal
- Sugar: 9g
- Fat: 44g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 39g