Ingredients
Scale
- 2–3 medium eggplants, sliced into 1/2 inch thick rounds
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/4 cup fresh basil leaves, plus extra for garnish
- 2 cups crushed tomatoes (homemade or good-quality marinara)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 1/2 cups shredded fresh mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil for frying or roasting eggplant slices
- Salt for salting eggplant
- Black pepper to taste
Instructions
- Slice the eggplants into even rounds about 1/2 inch thick. Sprinkle them lightly with salt and let them sit for 20-30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels before cooking.
- In a pan, heat olive oil over medium heat. Sauté the minced garlic and chopped onion until fragrant and translucent. Add crushed tomatoes, a pinch of salt, pepper, and fresh basil leaves. Let the sauce simmer gently for 15-20 minutes.
- Lightly coat each eggplant slice with olive oil. Pan-fry in batches until golden brown on both sides or alternatively, roast in a preheated oven at 400°F (200°C) for about 15-20 minutes.
- In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of eggplant slices over the sauce. Sprinkle mozzarella and Parmesan cheese evenly. Repeat layering until all ingredients are used, finishing with cheese on top.
- Preheat the oven to 375°F (190°C) and bake for 30-40 minutes until the cheese is bubbling and golden brown on top.
Notes
Serve hot, garnished with fresh basil. Pairs well with salad and crusty bread. Can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg