Ingredients:

  • 2 large eggplants (about 1.5 pounds or 680 grams total)
  • 1 teaspoon salt (5 grams)
  • 1 cup all-purpose flour (120 grams)
  • 3 large eggs (150 grams), beaten
  • 2 cups breadcrumbs (200 grams)
  • 1 cup grated Parmesan cheese (100 grams)
  • Vegetable oil for frying
  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, finely chopped (about 150 grams)
  • 3 cloves garlic, minced
  • 1 can (28 ounces or 800 grams) crushed tomatoes
  • 1 teaspoon dried oregano (1 gram)
  • 1 teaspoon sugar (4 grams)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)
  • 3 cups shredded mozzarella cheese (340 grams)

Instructions:

  1. Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
  2. In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic and cook for an additional minute.
  4. Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes.
  5. Rinse eggplant slices and pat dry with paper towels.
  6. Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
  7. Dredge each slice in flour, dip in eggs, and coat in breadcrumbs.
  8. Heat vegetable oil in a large skillet over medium heat.
  9. Fry breaded eggplant slices until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.
  10. Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of the baking dish.
  11. Layer half the eggplant, half the marinara sauce, and a third of the mozzarella.
  12. Repeat the layers, finishing with marinara sauce and the remaining mozzarella on top.
  13. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.
  14. Let cool for 10 minutes before slicing. Garnish with fresh basil, if desired.