Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 1 teaspoon salt (for sweating eggplant)
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1 cup breadcrumbs (preferably Italian-style)
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Olive oil spray or 3 tablespoons olive oil
- Fresh basil (optional, for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Sprinkle salt over eggplant slices and let them sit for 20–30 minutes to remove bitterness. Rinse and pat dry.
- Prepare 3 bowls: flour in one, beaten eggs with milk in another, and breadcrumbs mixed with Parmesan in the third.
- Dip each eggplant slice in flour, then egg mixture, then breadcrumb mixture.
- Place on the baking sheet and lightly spray or brush with olive oil.
- Bake for 20 minutes, flipping halfway, until golden and tender.
- Remove from oven and spread marinara sauce over each slice. Top with mozzarella and a sprinkle of oregano.
- Return to the oven for 10–15 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and serve hot.
Quick tips
- For extra crispiness, use panko breadcrumbs.
- You can layer everything in a baking dish for a casserole-style version.
- Let it rest 5 minutes before serving so it holds together better.