Ingredients and Weight:
- 1 large eggplant (about 1 pound), sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil, for frying
- 1 jar (24 ounces) marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- 1/2 cup fresh basil, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Dredge the eggplant slices in the flour, then the eggs, and finally the panko breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
- Transfer the fried eggplant to a paper towel-lined plate to drain.
- Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish.
- Arrange half of the eggplant slices on top of the sauce.
- Top with half of the mozzarella cheese.
- Repeat layers.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Cholesterol: 75 milligrams
- Sodium: 700 milligrams
- Carbohydrates: 35 grams
- Protein: 20 grams
Dish Characteristics:
- Crispy on the outside, tender on the inside
- Flavorful with a combination of marinara sauce, mozzarella cheese, and eggplant
- Perfect for a main course or appetizer
- Can be served with a side salad or bread
User Comments:
- "This dish was absolutely delicious! The eggplant was crispy and the cheese was melted to perfection."
- "I love the combination of flavors in this dish. The marinara sauce is tangy and the eggplant adds a nice sweetness."
- "This is a great recipe for a party because it's easy to make ahead of time and can be reheated when ready to serve."
Special Precautions and Tips:
- Use a sharp knife to slice the eggplant to ensure even cooking.
- Do not overcrowd the frying pan or the eggplant will not cook evenly.
- If you are making this dish ahead of time, do not add the fresh basil until just before serving to prevent it from wilting.
