Ingredients
Scale
- 1 large eggplant, sliced into ¼-inch thick rounds
- 1 teaspoon salt
- 2 cups marinara sauce (homemade or store-bought)
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup Italian breadcrumbs
- 2 large eggs, beaten
- ½ cup olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Slice the eggplant into uniform ¼-inch rounds and sprinkle with salt. Let sit for 30 minutes to remove excess moisture.
- Preheat your oven to 400°F (200°C). Rinse the eggplant slices, pat dry, and coat in beaten eggs and breadcrumbs.
- Lightly grease a 9×13 inch baking dish. Layer marinara sauce, eggplant slices, parmesan, mozzarella, and more sauce. Repeat until all ingredients are used, finishing with cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is melted and golden.
- Allow to rest for 10 minutes before slicing. Garnish with basil if desired.
Notes
- Salting the eggplant helps to remove bitterness and moisture.
- Uniform slices ensure even cooking.
- Use quality marinara for best flavor.
- Freshly grated cheese enhances taste.
- Letting the dish rest sets the layers for easier serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 120mg