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Ingredients
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Vegetables
Cheese
Breading
Method
Preparation
- 1
Slice the Eggplant
Wash and slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Prepare the Sauce
In a saucepan, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in the tomato sauce and let it simmer for 10 minutes. Stir in chopped basil leaves and season with salt and pepper.
Breading the Eggplant
- 3
Set Up Breading Station
Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season flour with salt and pepper.
- 4
Bread the Eggplant Slices
Coat each eggplant slice in flour, dip into beaten eggs, and finally coat with breadcrumbs. Repeat until all slices are breaded.
Cooking
- 5
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
- 6
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce, followed by a layer of eggplant, then sprinkle mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- 7
Serving
- 8
Serve
Remove from oven and let it cool for a few minutes. Garnish with fresh basil leaves and serve warm.
