Ingredients:

  • 2 medium eggplants (about 1 pound or 450 grams each)
  • Salt, for sprinkling
  • 1 cup (100 grams) all-purpose flour
  • 2 large eggs
  • 2 cups (200 grams) breadcrumbs (preferably Italian-style)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • 4 cups (950 ml) marinara sauce (homemade or store-bought)
  • 3 cups (300 grams) shredded mozzarella cheese
  • 1 cup (100 grams) grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions:

  1. Prepare the eggplant: Slice eggplants into ½-inch (1.3 cm) rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
  2. Rinse and pat dry the eggplant slices.
  3. Set up your breading station with flour, beaten eggs, and breadcrumb mixture (combine breadcrumbs, garlic powder, oregano, and pepper).
  4. Dredge each eggplant slice in flour, dip in egg, then coat in breadcrumbs.
  5. Heat oil in a frying pan over medium heat; fry eggplant slices until golden brown (about 3-4 minutes per side).
  6. Drain fried slices on paper towels.
  7. Preheat the oven to 375°F (190°C).
  8. In a large baking dish, spread a thin layer of marinara sauce. Layer half the eggplant slices, top with half the remaining marinara, half the mozzarella, and half the Parmesan.
  9. Repeat layers with the remaining eggplant, sauce, mozzarella, and Parmesan.
  10. Bake for 30-35 minutes until cheese is bubbling and golden.
  11. Let it cool for a few minutes before serving. Garnish with fresh basil.