The ultimate Italian comfort food. Thin slices of eggplant are lightly dusted in flour, fried until golden, then layered with tomato sauce, mozzarella, and parmesan cheese, and baked until bubbly. This version is lighter and more authentic than the heavy breaded style.
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8 items
Prepare the eggplant: Slice the eggplant lengthwise into 1/4 inch thick slices. Salt them generously and let drain in a colander for 30 minutes.
Rinse the eggplant slices and pat them very dry with paper towels.
Dredge each slice lightly in flour, shaking off excess.
Heat the vegetable oil in a large skillet to 180°C (350°F).
Fry the eggplant slices in batches for 2-3 minutes per side until golden. Drain on paper towels.
Preheat oven to 190°C (375°F).
Assemble: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
Arrange a layer of fried eggplant slices slightly overlapping. Top with more sauce, some mozzarella, a sprinkle of parmesan, and a few basil leaves.
Repeat layers until all ingredients are used, ending with a layer of sauce topped generously with parmesan and mozzarella.
Bake for 25-30 minutes until the cheese is melted, browned spots appear, and the sauce is bubbling vigorously.
Let rest for at least 15-20 minutes before serving. This is crucial to prevent the layers from sliding apart.
