A delightful twist on the classic Eggplant Parmesan, this recipe is easy to prepare and offers a rich, cheesy flavor.
Slice the eggplants into even rounds and place them in a colander.
Salting the eggplant helps to remove excess moisture and reduce bitterness.
Sprinkle the eggplant slices with salt and let them sit for 30 minutes.
Place a weight on top of the eggplant slices to help press out the moisture.
Rinse the eggplant slices under cold water and pat them dry with a clean towel.
Ensure the slices are completely dry to prevent splattering during frying.
Dip each eggplant slice into beaten eggs and then coat with breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden on both sides.
Fry in batches to avoid overcrowding the skillet.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Layer half of the fried eggplant slices in a baking dish. Top with half of the marinara sauce, mozzarella cheese, and Parmesan cheese.
Spread the sauce evenly to cover all the eggplant slices.
Repeat the layering process with the remaining ingredients.
Press down gently on the layers to compact them slightly.
Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
Check the dish halfway through baking to ensure even cooking.
Let the dish cool for a few minutes before serving.
Garnish with fresh basil leaves for a pop of color and flavor.
Continue in our app for the best experience
