By Hunter Hotlen
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4 inch thick rounds. Sprinkle them with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
In another bowl, beat the eggs with 1 tablespoon of water.
Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on each side, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of eggplant slices over the sauce. Top with more marinara sauce, then a layer of fresh mozzarella slices.
Repeat the layers until all the eggplant is used, ending with a layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Main Course Italian recipe is ready in 1 hour 20 minutes and features eggplant, olive oil, Italian breadcrumbs and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4 inch thick rounds. Sprinkle them with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
In another bowl, beat the eggs with 1 tablespoon of water.
Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture, pressing lightly to adhere.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on each side, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of eggplant slices over the sauce. Top with more marinara sauce, then a layer of fresh mozzarella slices.
Repeat the layers until all the eggplant is used, ending with a layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.
Calories per Serving: 320
Your Rating:
