Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Salt (for sweating the eggplant)
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 2 eggs, beaten
- Olive oil spray or a drizzle of olive oil
- Fresh basil for garnish (optional)
Instructions:
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- Bread the Eggplant: Dip each slice in beaten egg, then coat with breadcrumbs.
- Bake the Eggplant: Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle with olive oil. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through, until golden and crispy.
- Assemble the Parmesan: In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, mozzarella, and Parmesan. Repeat the layers, ending with cheese on top.
- Bake: Bake the assembled dish at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil and serve hot.
Many people enjoy this dish because it’s flavorful, comforting, and can be made relatively healthy by baking instead of frying. It’s often served with pasta, salad, or crusty bread.
