Ingredients:

  • 2 medium eggplants (approx. 2 lbs / 900g), sliced into 1/2 inch rounds
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 24 oz marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Slice the eggplant into uniform rounds. Lay them on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out bitterness and moisture.
  2. Pat each slice firmly with a paper towel to remove the beads of moisture.
  3. Arrange slices on a baking sheet and lightly brush both sides with olive oil.
  4. Set up three bowls: one with flour, one with beaten eggs, and one with the mixed breadcrumbs, Parmesan, and garlic powder.
  5. Dip each slice into the flour (shake off excess), then the egg, and finally press firmly into the breadcrumb mixture until fully coated.
  6. Bake the breaded slices at 400°F (200°C) for 12-15 minutes, flipping halfway through, until they are mahogany-colored and firm.
  7. Spread 1/2 cup (120ml) of marinara on the bottom of a 9x13 inch baking dish.