Ingredients:

  • 2 medium eggplants (about 1 lb total), peeled and sliced into 1/4-inch thick rounds (450g)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil (60ml)
  • 24 oz jar (about 700ml) Marinara sauce
  • 1/2 cup chopped fresh basil
  • 8 oz (225g) fresh mozzarella, sliced
  • 1/4 cup grated Parmesan cheese (25g)

Instructions:

  1. Slice eggplant into rounds, peel is optional. Salt eggplant slices to draw out excess moisture. Pat dry with paper towels.
  2. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
  3. Dip each eggplant slice in flour, then egg, then breadcrumb mixture, ensuring even coating.
  4. Arrange breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and tender.
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Arrange a layer of baked eggplant slices over the sauce. Top with mozzarella slices, fresh basil, and a sprinkle of Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and cheese.
  6. Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted, bubbly, and lightly golden brown.
  7. Let rest for 10 minutes before serving.