Recipe Index

Ingredients

• 3 medium to large sized globe eggplants (the goal is 12 thick slices)
• 1 cup all-purpose flour
• 6 large eggs
• 2 cups bread crumbs
• 2 cups grated parmigiano Reggiano (+ more for garnish)
• 2 tsp garlic granules
• 2 tsp onion granules
• 2 tbsp dried parsley
• 1 lemon zest (about 1 tablespoon + more for garnish)
• 6 cups prepared pomodoro sauce
• 1 pound fresh mozzarella (thinly sliced)
• 25-30 fresh basil leaves (+ more for garnish)
• oil for frying and garnish
• salt and pepper to taste

Method

1. Trim the eggplants and cut into 1/2 inch slices, 12 to 14 in total. Salt both sides lightly, rest on a rack or paper towels for 30 minutes to draw out moisture, pat dry, then press between towels under a weighted tray for 20 minutes and air-dry for 10 minutes.
2. Set out three shallow dishes: the flour seasoned with salt and pepper; the eggs beaten; and the breadcrumbs mixed with the Parmesan, garlic granules, onion granules, dried parsley and lemon zest.
3. Coat each slice in flour, then egg, then the breadcrumb mixture.
4. Fry in hot oil until golden and crisp on both sides and drain on a rack or paper towels.
5. Layer the eggplant in a baking dish with the pomodoro sauce, mozzarella slices and basil leaves, repeating until everything is used.
6. Bake at 375°F for about 25 to 30 minutes, within the stated cooking time, until bubbling and the cheese has melted and browned in spots. Rest briefly, then serve with extra Parmesan and basil.

Prep: 60 min · Cook: 45 min · Total: 125 min

Nutrition (per serving, where published)