Description
A simple, traditional recipe for baked eggplant.
Ingredients
Scale
- 2 large eggplants
- 1 tablespoon salt
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup olive oil
- 2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Slice the eggplants into 1/4-inch rounds.
- Place the slices in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out moisture. Rinse the slices well and pat them completely dry with paper towels.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each eggplant slice first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
- Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Top with more sauce, then sprinkle with Parmesan cheese.
- Repeat the layers until all eggplant is used, finishing with sauce and mozzarella cheese on top.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
Notes
- Drying the eggplant thoroughly after salting prevents excess oil absorption during frying.
- You can substitute dried breadcrumbs with fresh ones for a slightly different texture.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking and Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 550
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 14
- Cholesterol: 60
Keywords: eggplant, Italian, baked, fried, tomato sauce, vegetarian, comfort food