Ingredients:

  • 2 medium-sized eggplants (about 1 lb / 450 g)
  • Salt (for draining the eggplant)
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (100 g) breadcrumbs (preferably Panko for extra crunch)
  • ½ cup (50 g) grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • Olive oil (for frying)
  • 4 cups (1 litre) marinara sauce (homemade or store-bought)
  • 2 cups (200 g) shredded mozzarella cheese
  • Fresh basil leaves (for garnish)

Instructions:

  1. Slice the eggplants into ½-inch thick rounds and sprinkle with salt. Let them rest for 30 minutes to draw out moisture.
  2. Set up your breading station: Place flour in one bowl, whisked eggs in the second, and mix breadcrumbs, Parmesan, garlic powder, oregano, and black pepper in the third.
  3. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumb mixture.
  4. Heat olive oil in the frying pan over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
  5. Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce at the bottom of the casserole dish. Layer half of the fried eggplant on top, followed by a layer of marinara sauce and half of the mozzarella cheese. Repeat the layers.
  6. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbling and golden. Let it rest for 10 minutes before serving.
  7. Serve hot, garnished with fresh basil leaves.