Ingredients
Method
- Slice two medium eggplants into half-inch rounds. Arrange them in a single layer on a tray, salt both sides generously, and let sit for 30 minutes before patting dry with paper towels.
- Organize three breading stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, and black pepper.
- Dredge each eggplant slice in flour and shake off the excess. Dip the slices into the eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to ensure the coating adheres.
- Arrange the breaded eggplant on a cooling rack set over a parchment-lined baking sheet and lightly brush the tops with olive oil.
- Bake at 425°F (220°C) for 20 to 25 minutes until golden and crisp, flipping the slices and brushing with more olive oil after the first 12 minutes.
- Spread a half-cup of marinara sauce in a baking dish. Layer half of the eggplant, half of the mozzarella, and more sauce, then repeat the process and top with fresh basil leaves.
- Bake the assembled dish at 375°F (190°C) for about 15 minutes until the cheese is bubbling and browned. Allow the dish to rest for 5 minutes before serving.
Nutrition
Notes
Salting Secret: I never skip the salting step because it draws out the bitter moisture that can make the dish soggy, and I always make sure to pat every slice completely dry before breading.