Directions
- Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
- Sprinkle eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. Pat dry with paper towels.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese.
- Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown, about 2–3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer fried eggplant slices on top. Spoon more sauce over the eggplant, sprinkle with mozzarella, and add a little Parmesan. Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Sprinkle Italian herbs over the top if using. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving. Garnish with fresh basil leaves.
Recipe Details
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Baked Version: Skip frying and bake the breaded eggplant slices for a healthier alternative.
- Cheese Mix: Use a combination of mozzarella, provolone, or fontina for a richer flavor.
- Vegetable Twist: Add layers of zucchini or roasted red peppers.
- Gluten-Free: Substitute breadcrumbs with gluten-free panko.
Serving Suggestions
The most important part is just ahead — click NEXT »»
