Ingredients
2 large Globe eggplants, sliced into 1/2 inch rounds
2 tablespoons kosher salt
1 cup all-purpose flour
3 large eggs, beaten
2 cups Italian seasoned breadcrumbs
1 cup grated Parmesan cheese, divided
Vegetable oil for frying
4 cups marinara sauce
16 oz mozzarella cheese, shredded
1/4 cup fresh basil, chopped
Instructions
Step 1: Sprinkle eggplant slices with salt and let sit in a colander for 45 minutes to draw out moisture; pat dry thoroughly with paper towels.
Step 2: Set up a breading station with flour in one bowl, beaten eggs in a second, and a mix of breadcrumbs and 1/2 cup parmesan in a third.
Step 3: Dredge each eggplant slice in flour, dip in egg, and coat thoroughly with the breadcrumb mixture, pressing firmly to adhere.
Step 4: Fry the eggplant slices in 1/2 inch of hot oil over medium-high heat until golden brown on both sides (about 3 minutes per side), then drain on a wire rack.
Step 5: In a 9×13 baking dish, layer marinara sauce, eggplant, mozzarella, and remaining parmesan; repeat layers and bake at 375°F for 25-30 minutes until bubbly.
Notes
Always salt your eggplant to prevent it from becoming bitter and oily.
- Prep Time: 45M
- Cook Time: 35M
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 65mg
Keywords: eggplant parmesan, italian dinner, vegetarian main dish, comfort food, cheesy eggplant
