Rating: 4.5 stars
300 Ratings
  • 5 star values: 199
  • 4 star values: 71
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 5

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
3 hrs
total:
4 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  • Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.

  • Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.

  • Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.

  • Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.

  • Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Editor's Note:

The nutrition data for this recipe includes the full amount of salt and breading used on the eggplant. The actual amount of salt and breading consumed will vary.

Nutrition Facts

474 calories; protein 29.6g; carbohydrates 43.9g; fat 20.4g; cholesterol 118.9mg; sodium 2427.6mg. Full Nutrition
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