chillyfillmores
2 large eggplants, sliced into ¼-inch rounds 1 tablespoon salt (for sweating eggplant) 2 cups all-purpose flour 3 large eggs, beaten 3 cups Italian-style breadcrumbs Olive oil (for frying or brushing) 4 cups crushed tomatoes 3 cloves garlic, minced 1 tablespoon olive oil (for sauce) 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon fresh basil or 1 tsp dried 3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese
Ingredients
01
Slice eggplants into ¼-inch rounds. Salt both sides and let sit for 30 minutes to draw out moisture. Pat dry before breading.
02
Dip slices in flour, then beaten eggs, then seasoned breadcrumbs. Coat evenly for a golden, crunchy texture once fried or baked.
03
Fry breaded slices in olive oil until golden on both sides, or bake at 400°F for 20 minutes for a lighter alternative.
04
Sauté garlic in olive oil, then add crushed tomatoes, salt, pepper, and basil. Simmer for 20 minutes to develop flavor.
05
In a baking dish, spread sauce, a layer of eggplant, more sauce, mozzarella, and Parmesan. Repeat until ingredients are used.
06
Cover and bake at 375°F for 25 minutes. Uncover and bake 15 more minutes until cheese is golden and bubbly.
07
Let the dish rest for 10 minutes before slicing. This helps the layers set and enhances flavor.