O’s Eggplant Stack Recipe

Time1h

Serves4

Breaded eggplant, fresh mozzarella, marinara sauce, basil

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Ingredients

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1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides of the slices and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
2
Set Up Breading Station
In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and breadcrumbs in the third.
3
Bread the Eggplant
Dredge each eggplant slice in flour, shaking off excess. Dip in the beaten eggs, allowing excess to drip off, and finally coat with breadcrumbs. Press gently to adhere the breadcrumbs.
4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, frying until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

5
Layer the Ingredients
In a baking dish, spread 1/2 cup of marinara sauce on the bottom. Layer fried eggplant slices on top, followed by slices of fresh mozzarella, and a sprinkle of fresh basil.
6
Repeat Layers
Continue layering with marinara sauce, eggplant, mozzarella, and basil until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.
7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes, until the cheese is melted and bubbly.
8
Serve
Remove from the oven and let cool for a few minutes. Garnish with additional fresh basil before serving.