Ingredients:

  • 2 medium eggplants (about 1 pound each or 450g)
  • 1 tablespoon kosher salt (15g)
  • 2 tablespoons olive oil (30ml)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces or 800g) crushed tomatoes
  • 1 teaspoon dried oregano (5g)
  • 1 teaspoon dried basil (5g)
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese (about 8 ounces or 225g)
  • ½ cup grated Parmesan cheese (about 50g)
  • 1 cup all-purpose flour (120g)
  • 3 large eggs
  • 1 cup breadcrumbs (about 100g)
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Slice eggplants into ½-inch rounds and sprinkle salt over slices. Let sit for 30 minutes to draw out moisture.
  2. Heat olive oil in a pan; sauté onion until translucent, add garlic, and cook until fragrant. Stir in crushed tomatoes, oregano, basil, and season with salt and pepper. Simmer for 15-20 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Rinse and pat the eggplant dry. Set up a dredging station with flour, beaten eggs, and breadcrumbs. Dip each slice in flour, then egg, and finally breadcrumbs.
  5. Fry slices in a skillet with oil until golden brown (3-4 minutes each side) and drain on paper towels.
  6. Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer half the eggplant, half the sauce, and half the mozzarella. Repeat layers, finishing with marinara and remaining cheese.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
  8. Let rest for 10 minutes before serving. Garnish with fresh basil.