A comforting and delicious vegetarian dish showcasing the versatility of eggplant with layers of tender roasted eggplant, rich homemade marinara sauce, and gooey melted cheese.
Ingredients
Scale:
2 large eggplants, sliced into ½-inch rounds
Salt, for sweating
Olive oil, for brushing
2 tablespoons olive oil for sauce
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon sugar
Salt and pepper, to taste
Fresh basil, for garnish
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour (or almond flour for gluten-free)
3 large eggs, beaten
1 cup breadcrumbs (gluten-free if needed)
Instructions
Preheat your oven to 375°F (190°C).
Sprinkle both sides of the eggplant slices with salt and let them sit for about 30 minutes.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast for 25-30 minutes, flipping halfway through.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and cook for an additional minute. Stir in the crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 15-20 minutes.
Set up a breading station with flour, beaten eggs, and breadcrumbs.
Dip each roasted eggplant slice into flour, then eggs, and finally breadcrumbs.
Increase the oven temperature to 400°F (200°C) and bake the breaded eggplant slices for 15-20 minutes.
In a 9x13-inch baking dish, spread a layer of marinara sauce, layer half of the breaded eggplant, half of the mozzarella and Parmesan. Repeat the layers.
Bake for 25-30 minutes until the cheese is bubbling and golden.
Let the dish rest for 10 minutes before slicing and garnish with fresh basil.
