Serves: 4–6 | Prep Time: 25–30 min | Cook Time: 30 min bake (plus frying time)
Ingredients:
- 1 large eggplant, sliced thin and evenly
- Salt (for seasoning the eggplant)
- Flour (for dredging)
- 2–3 eggs, whisked
- Italian breadcrumbs
- Olive oil (for frying)
- Marinara sauce
- Mozzarella cheese, shredded
- Parmesan cheese, grated
Directions:
- Slice the eggplant as evenly and thinly as possible. Sprinkle lightly with salt and set aside.
- Prepare three bowls: one with flour, one with whisked eggs, and one with Italian breadcrumbs.
- Dip each eggplant slice into the flour, then the egg, then the breadcrumbs. This step takes patience…it’s the most tedious part!
- Heat olive oil in a large frying pan. Fry each breaded slice for about 2 minutes per side, working in batches and avoiding overcrowding. Transfer cooked slices to a paper towel–lined plate.
- Preheat the oven to 350°F.
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Add a layer of fried eggplant, then more sauce, then a layer of mozzarella and Parmesan.
- Repeat the layers until the dish is full or you run out of eggplant.
- Bake for 30 minutes, then let cool slightly before serving.
Erin’s Tip:
This is delicious on its own, but it also pairs perfectly with pasta or roasted broccoli for a heartier meal.