By Ebenezer Obiri
Preheat the oven to 375°F (190°C).
Slice the eggplant into 1/2 inch thick slices. Sprinkle with salt on both sides and let it sit for 20 minutes to draw out excess moisture. Rinse the salt off and pat the slices dry with paper towels.
In a shallow bowl, combine breadcrumbs and half of the Parmesan cheese (1/4 cup). Mix well.
Arrange a few sheets of paper towels on a plate and layer the eggplant slices on them. Place another layer of paper towels on top and press gently to absorb more moisture.
Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat well. Place the coated slices on a baking sheet lined with parchment paper. Drizzle with olive oil (about 2 tablespoons) to help them crisp up in the oven.
Bake the eggplant slices in the preheated oven for about 25-30 minutes, turning halfway through, until they are golden brown and crispy.
In a 9x13 inch baking dish, spread 1/4 cup of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce. Spread another 1/4 cup of marinara on top of the eggplant, followed by half of the mozzarella cheese (1/2 cup) and 1/4 cup of Parmesan cheese. Repeat the layering with the remaining eggplant, marinara, and cheeses.
Finish by topping with the remaining mozzarella cheese and Parmesan cheese (1/4 cup).
Bake in the oven at 375°F (190°C) for an additional 20 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for about 10 minutes, then garnish with fresh basil leaves before serving.
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By Ebenezer Obiri
This recipe is ready in 1 hour and features large eggplant, marinara sauce, mozzarella cheese and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 375°F (190°C).
Slice the eggplant into 1/2 inch thick slices. Sprinkle with salt on both sides and let it sit for 20 minutes to draw out excess moisture. Rinse the salt off and pat the slices dry with paper towels.
In a shallow bowl, combine breadcrumbs and half of the Parmesan cheese (1/4 cup). Mix well.
Arrange a few sheets of paper towels on a plate and layer the eggplant slices on them. Place another layer of paper towels on top and press gently to absorb more moisture.
Dip each eggplant slice into the breadcrumb mixture, pressing gently to coat well. Place the coated slices on a baking sheet lined with parchment paper. Drizzle with olive oil (about 2 tablespoons) to help them crisp up in the oven.
Bake the eggplant slices in the preheated oven for about 25-30 minutes, turning halfway through, until they are golden brown and crispy.
In a 9x13 inch baking dish, spread 1/4 cup of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce. Spread another 1/4 cup of marinara on top of the eggplant, followed by half of the mozzarella cheese (1/2 cup) and 1/4 cup of Parmesan cheese. Repeat the layering with the remaining eggplant, marinara, and cheeses.
Finish by topping with the remaining mozzarella cheese and Parmesan cheese (1/4 cup).
Bake in the oven at 375°F (190°C) for an additional 20 minutes, or until the cheese is melted and bubbly.
Allow the dish to cool for about 10 minutes, then garnish with fresh basil leaves before serving.
Calories per Serving: 350
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