Ingredients
Scale
- 1 large eggplant, about 1 1/2 pounds, peeled and sliced into 1/4-inch rounds
- 1 teaspoon salt, plus more for seasoning
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko recommended for extra crispiness)
- 1/2 cup grated Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 24 ounces marinara sauce
- 8 ounces mozzarella cheese, shredded
- Fresh basil, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Lay eggplant slices in a single layer on paper towels. Sprinkle generously with 1 teaspoon of salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Set up a dredging station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with 1/4 cup Parmesan cheese, salt, and pepper in a third.
- Dip each eggplant slice first in flour, shaking off excess, then in egg, and finally in the breadcrumb mixture, pressing to coat well.
- Arrange coated eggplant slices in a single layer on the prepared baking sheets. Drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While eggplant bakes, heat marinara sauce in a small saucepan over low heat.
- Remove eggplant from the oven. Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Arrange half of the baked eggplant slices over the sauce. Top with half of the remaining marinara sauce, half of the shredded mozzarella, and 1/4 cup of grated Parmesan cheese.
- Repeat with the remaining eggplant, marinara sauce, and mozzarella. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly and the sauce is heated through.
- Let stand for 5 minutes before serving. Garnish with fresh basil, if desired.
Notes
- Salting the eggplant is an important step to remove bitterness and excess moisture, which helps the eggplant get crispy.
- For a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 10g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg