This dish brings together layers of savory breaded eggplant, rich marinara sauce, and gooey melted cheese, creating a satisfying meal that feels indulgent yet wholesome.
Ingredients
Scale:
2 medium Eggplant, sliced into 1/2-inch rounds
1 teaspoon Salt
1 cup All-purpose flour
2 large Eggs, beaten
2 cups Breadcrumbs (Panko works well)
3 cups Marinara sauce
2 cups Shredded mozzarella cheese
1 cup Grated Parmesan cheese
2 tablespoons Olive oil
Instructions
Preheat your oven to 425°F (220°C).
Place the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 20-30 minutes to draw out moisture.
After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
Dredge each eggplant slice in the flour, tapping off excess, then dip in the eggs, and finally coat with breadcrumbs.
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil.
Bake the eggplant slices for 25-30 minutes, flipping halfway through, until golden brown and crispy.
In a baking dish, spread a layer of marinara sauce, then layer half of the crispy eggplant slices, followed by a layer of mozzarella and Parmesan cheeses. Repeat the layers, finishing with cheese on top.
Bake in the oven for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for a few minutes before slicing and serving.
