Layers of golden breaded eggplant cutlets baked with homemade rich marinara sauce, fresh basil, and bubbling melted mozzarella.
Ingredients
2 large eggplants (sliced into 1/2-inch rounds)
1.5 cups Italian breadcrumbs
2 large eggs (beaten)
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmigiano-Reggiano
Fresh basil leaves
Instructions
Salt eggplant rounds for 20 minutes to draw out bitterness; pat dry.
Dip eggplant in flour, beaten egg, and seasoned breadcrumbs.
Pan-fry in olive oil until golden on both sides.
Layer marinara sauce, crispy eggplant, fresh basil, mozzarella, and Parmesan in a baking dish.
Bake at 375°F (190°C) for 25 minutes until bubbling and golden.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Salt eggplant rounds for 20 minutes to draw out bitterness; pat dry.
Dip eggplant in flour, beaten egg, and seasoned breadcrumbs.
Pan-fry in olive oil until golden on both sides.
Layer marinara sauce, crispy eggplant, fresh basil, mozzarella, and Parmesan in a baking dish.
Bake at 375°F (190°C) for 25 minutes until bubbling and golden.
