Ingredients
Scale
- 2 medium globe eggplants
- 2 cups marinara sauce
- 1 ½ cups fresh mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- Fresh basil leaves (to taste)
- Olive oil (for drizzling)
- Salt (for seasoning)
- 2 large eggs
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into rounds about half an inch thick. Sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.
- In one bowl, beat eggs with water; in another bowl, mix breadcrumbs with grated Parmesan.
- Dip each eggplant slice in the egg wash and coat with breadcrumbs. Place on a parchment-lined baking sheet.
- Bake for 25 minutes until golden brown, flipping halfway through.
- In a baking dish, layer marinara sauce, baked eggplants, mozzarella cheese, and basil leaves. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for an additional 30 minutes. Remove foil for the last 10 minutes to brown the cheese.
- Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 70mg