Ingredients
Scale
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt
- Pepper
- Olive oil spray
- Fresh basil or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat dry with a paper towel.
- Coat each slice in flour, dip in beaten eggs, then roll in panko breadcrumbs.
- Arrange the coated slices on a baking sheet lined with parchment paper and spray with olive oil.
- Bake for 25-30 minutes, flipping halfway, until golden brown.
- In a baking dish, layer the baked eggplant slices with marinara sauce and mozzarella cheese.
- Bake again for 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
For a gluten-free variation, use gluten-free flour and breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 150mg