Ingredients:
- 4 Ping Tung eggplants, sliced into rounds
- Salt for sweating the eggplant
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
Instructions:
- Preparation: Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 20 minutes to draw out moisture, then pat them dry with paper towels.
- Breading: In one bowl, mix the breadcrumbs and grated Parmesan cheese. In another bowl, beat the eggs. Dip each eggplant slice first in the egg, then in the breadcrumb mixture, ensuring they are well-coated.
- Baking: Place the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway through, until they are golden and crispy.
- Assembling: In a baking dish, spread a layer of marinara sauce. Arrange a layer of baked eggplant slices over the sauce. Sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- Baking: Bake for 25-30 minutes, until the cheese is bubbly and golden.
- Serving: Garnish with fresh basil leaves and serve hot, ideally with a side of pasta or a fresh salad.
