- 2 large eggplants
- 4 large eggs, beaten
- 4 tablespoons of milk
- 2 cups flour
- 2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cups mozzarella, shredded
- Salt and pepper
- 4 cups basic marinara sauce, (click for my marinara sauce recipe)
- Small bunch of chopped fresh basil as garnish
- 1 cup vegetable oil for frying (you may need more)
Preheat the oven to 350 degrees F. Peel the eggplant and slice into 1/2 inch slices.
Season each slice with salt & pepper and place in a large bowl and cover with a paper towel.
In one bowl, beat the eggs with the milk. Spread the breadcrumbs in a separate bowl, and the flour in a third bowl.
Dip a slice of eggplant in the flour then the egg mixture and then in the breadcrumbs being sure to coat well with each step. Set aside on a baking tray. Repeat until all the eggplant is coated. Place vegetable oil in a 10-inch frying pan and heat oil over medium high heat until oil is hot enough for frying. About 2-3 minutes.
Fry a few pieces of eggplant at a time placing the fried pieces on a separate plate covered with a layer of paper towels to absorb excess grease. Once all the eggplant is fried you can begin to assemble it. In a large rimmed baking dish add a thin layer of sauce.
Place one slice of fried eggplant on the bottom of the baking dish in a single layer making sure you don’t over lap the pieces. Place about a tablespoon of shredded mozzarella on top of each slice.
Sprinkle each piece with some grated Parmesan cheese. Top each piece with another eggplant slice and some marinara sauce.
Add another sprinkle of Parmesan cheese and cover with foil and bake for about 30 minutes. Remove from over and add more shredded mozzarella cheese on top of each of the eggplant pieces. Place back in the oven uncovered and bake until cheese is melted and browned slightly. Remove from oven and allow the dish to cool for a few minutes before serving. Garnish with fresh chopped basil.