Delicious, elegant, and flavorful layered eggplant dish. Wonderful presentation for guests! Delicious alongside pasta with fresh tomato and basil sauce. Enjoy!

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 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
  • Whisk eggs together in a deep container. Pour bread crumbs in another deep container.

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  • Dip each slice of eggplant into the eggs, covering both sides, and press into the bread crumbs until evenly coated.

  • Spray a nonstick skillet with cooking spray and heat over medium heat. Arrange a layer of eggplant slices in the skillet; cook until crispy, 2 to 4 minutes. Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender, 2 to 4 minutes more. Transfer to a plate. Repeat with remaining slices.

  • Preheat oven to 275 degrees F (135 degrees C).

  • Arrange a layer of eggplant slices in the bottom of a 9x13-inch baking dish. Top each slice with a basil leaf, 1 tomato slice, and 1 slice of mozzarella cheese. Place another eggplant slice on top. Cover with remaining tomato and mozzarella cheese slices.

  • Bake in the preheated oven until cheese is softened, but not melted, about 5 minutes.

Cook's Note:

Nutrition data for this recipe includes the full amount of eggs used for breading. The actual amount of eggs consumed will vary.

Nutrition Facts

406 calories; protein 23.2g 46% DV; carbohydrates 35.5g 11% DV; fat 19.3g 30% DV; cholesterol 230.9mg 77% DV; sodium 686mg 27% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2018
Loved it! It is a beautiful presentation most importantly flavor was great and very easy to prepare! I added a little fig balsamic on the top and my whole family loved it! Read More

Most helpful critical review

Rating: 3 stars
02/10/2020
Not a favorite. My first time with eggplant. Should have used more oil when frying the breaded slice. Thinly slicing fresh mozzarella was not easy. Recipe said heat in oven but don't let the cheese melt...didn't look like the photo. Served it with a spaghetti sauce with some crumbled turkey. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
08/08/2016
It was a nice change of pace but I still prefer the traditional eggplant parm. Read More
Rating: 4 stars
10/28/2017
I am going to try this with fried shrimp and smother it in crawfish sauce Read More
Rating: 3 stars
02/10/2020
Not a favorite. My first time with eggplant. Should have used more oil when frying the breaded slice. Thinly slicing fresh mozzarella was not easy. Recipe said heat in oven but don't let the cheese melt...didn't look like the photo. Served it with a spaghetti sauce with some crumbled turkey. Read More
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Rating: 2 stars
01/31/2020
Not entirely bad but definitely turns out better by pan frying with a little bit of oil. A seasoned Ricotta cheese with chopped basil in place of the mozzarella and basil leaf is also a nice alternative. Read More
Rating: 5 stars
09/24/2018
Loved it! It is a beautiful presentation most importantly flavor was great and very easy to prepare! I added a little fig balsamic on the top and my whole family loved it! Read More
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