Description
A classic Italian dish featuring layers of tender eggplant, rich tomato sauce, and creamy cheeses baked to perfection.
Ingredients
Scale
- 2 medium eggplants
- Salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (or panko for extra crunch)
- 3 cups crushed tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup grated Parmigiano-Reggiano
- 2 cups low-moisture mozzarella, shredded
- Fresh basil for garnish (optional)
Instructions
- Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let sit for 20-30 minutes to reduce moisture, then pat dry.
- Prepare a dredging station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Heat oil in a skillet to 350°F (175°C) and dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs.
- Fry the eggplant slices for 2-3 minutes on each side until golden brown. Drain on a wire rack.
- In a saucepan, sauté minced garlic in olive oil, then add crushed tomatoes, basil, salt, and pepper. Simmer for 15-20 minutes.
- Preheat the oven to 375°F (190°C). In a baking dish, layer sauce, eggplant, Parmigiano-Reggiano, and mozzarella. Repeat layers, finishing with a layer of cheese on top.
- Bake for 25-35 minutes until cheese is bubbling and golden. Let rest for 10-15 minutes before slicing.
Notes
For a healthier option, consider roasting the eggplant slices instead of frying. Allow the dish to rest after baking for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg