Ingredients:

  • 2 large eggplants (approximately 1 kg)
  • 1 cup (120 g) all-purpose flour
  • 3 large eggs
  • 2 cups (240 g) breadcrumbs (preferably Italian-style)
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 1 can (28 oz or 800 g) crushed tomatoes
  • 3 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon dried oregano
  • 2 cups (225 g) shredded mozzarella cheese
  • 1 cup (100 g) grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Slice eggplants into 1/4-inch thick rounds, sprinkle salt on slices and let sit for 30 minutes to draw out moisture.
  2. Heat olive oil in a saucepan, add garlic and sauté until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper; let simmer for 20 minutes.
  3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with breadcrumbs.
  4. Heat vegetable oil in a skillet over medium heat. Fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
  5. Preheat the oven to 375°F (190°C). Layer fried eggplant, marinara sauce, mozzarella, and Parmesan in a baking dish. Repeat layers.
  6. Bake for 25-30 minutes until cheese is bubbly and golden.
  7. Allow to cool slightly, then garnish with fresh basil before slicing.