Ingredients
- 2 medium eggplants
- 1 tsp kosher salt, divided
- 1 cup all-purpose flour
- 3 large eggs
- 2 tbsp water
- 2 cups Italian-style breadcrumbs
- 1 cup finely grated Parmesan, 1/2 cup for breading, 1/2 cup for layering
- olive oil or neutral oil, for shallow frying
- 3 cups marinara sauce
- 12 oz low-moisture mozzarella, shredded
- 1 cup fresh basil leaves
Instructions
Slice eggplant crosswise into approximately 1/3-inch rounds.
Sprinkle lightly with salt and allow to stand approximately 20-30 minutes.
Pat eggplant thoroughly dry.
Place flour in one shallow dish.
Whisk eggs with water in another.
Combine breadcrumbs with 1/2 cup Parmesan in a third dish.
Coat each eggplant slice in flour, then egg, then breadcrumb mixture.
Heat approximately 1/4 inch oil in a large skillet over medium heat.
Fry eggplant in batches approximately 2-3 minutes per side until golden.
Drain on a wire rack or paper towels.
Preheat oven to 375F.
Spread a thin layer of marinara in a 9x13-inch baking dish.
Arrange a layer of eggplant over the sauce.
Spoon over additional marinara.
Sprinkle with mozzarella, Parmesan and torn basil.
Repeat layers until ingredients are used, finishing with sauce and cheese.
Bake approximately 25-30 minutes until bubbling.
Rest 10 minutes.
Finish with fresh basil before serving.
Nutrition per serving
450
Calories
16g
Protein
42g
Carbs
26g
Fat
