Directions
- 1Slice eggplants into ¼-inch rounds, salt them, and let rest for 20 minutes to remove bitterness. Pat dry.
- 2Dredge slices in seasoned flour and fry in hot oil until golden, about 2 minutes per side. Drain on paper towels.
- 3Preheat oven to 300°F (150°C). Spread marinara in a baking dish.
- 4Place a mozzarella slice on each fried eggplant, fold over, and layer in the dish.
- 5Top with more marinara and grated Parmigiano-Reggiano.
- 6Bake for 20 minutes until bubbly.
- 7Add a final layer of mozzarella, let sit for 10 minutes, and garnish with fresh basil if desired.
Ingredients
- 2 large eggplants
- 1 cup flour
- 0.1 salt
- 0.1 pepper
- 20 slices fresh mozzarella
- 5 cups marinara sauce
- 0.25 cup grated Parmigiano-Reggiano
- 1 cup avocado or vegetable oil
Equipment
knifepeelergratercolanderblenderpotfrying panbaking dishwooden spoontongs
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