Ingredients
2 large eggplants, sliced into ¼-inch rounds
1 ½ cups breadcrumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 ½ cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
½ cup fresh basil leaves
Olive oil, for drizzling
Salt and pepper to taste
½ cup all-purpose flour, for dredging
Execution
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Eggplant:
Sprinkle the eggplant slices with salt and let them sit for 20 minutes to remove excess moisture. Pat them dry with paper towels.
Set Up Breading Station:
In one shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
Bread the Eggplant:
Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it in the breadcrumb mixture.
Bake the Eggplant:
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden brown and crispy.
Assemble the Dish:
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of baked eggplant slices, followed by more sauce and shredded mozzarella. Continue layering until all ingredients are used, finishing with a layer of sauce and mozzarella.
Bake the Casserole:
Bake in the oven for 20 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve:
Remove from the oven and let it cool slightly. Garnish with fresh basil leaves and serve hot.
Additional tips
- Frying Option: If you prefer a richer taste, you can pan-fry the eggplant slices in olive oil before assembling the casserole.
- Gluten-Free: Use gluten-free breadcrumbs and flour to make this dish gluten-free.
- Extra Veggies: Add a layer of sautéed spinach or mushrooms between the eggplant layers for added flavor and texture.
- Sauce: Make your own homemade marinara for a fresher, more vibrant flavor. Simply simmer tomatoes with garlic, onions, and herbs.
