Ingredients

The following ingredients have 9 Servings
  • 2 large eggplant (about 2 1/2 lbs)
  • kosher salt
  • 3 eggs
  • 1 cup all-purpose flour
  • 10 oz bread crumbs
  • Extra virgin olive oil for frying
  • 5 cups tomato sauce
  • 12 oz mozzarella (shredded (about 3 cups))
  • 1/2 cup parmesan cheese (grated)
  • 2 Tbsp basil (thinly sliced)

Instruction

  • Peel the eggplant and trim the ends. Slice the eggplant into 1/4 inch slices.
  • Lay the eggplant slices in a single layer between paper towels and sprinkle with salt. Stack the layers and place a weighted baking sheet on top (I stack a few cookbooks on top of a baking sheet).
  • Allow the eggplant to sit for 1-2 hours to drain. This allows the bitter juices to drain and makes for less greasy eggplant.
  • After the eggplant has drained, preheat the oven to 375 degrees.
  • Lightly beat the eggs in a medium bowl with a couple tablespoons of water. Place the flour in a shallow dish and fill another shallow bowl with the breadcrumbs (you can add more breadcrumbs to the bowl as you go).
  • Dredge an eggplant slice in the flour, lightly shaking off the excess. Dip the floured slice into the egg, then the breadcrumbs.
  • Lay the breaded slice on a baking sheet and repeat with the remaining slices.
  • Pour enough oil to cover the bottom of a large nonstick skillet and heat over med/high heat until hot but not smoking. Lay enough breaded eggplant slices in the bottom to fit, but not crowd the pan.
  • Fry the eggplant until golden brown, then flip and repeat, about 3 mins each side.
  • Place the fried eggplant on paper towel-lined baking sheets to drain and season lightly with salt. Repeat with the remaining eggplant adding more oil as needed.
  • After all the eggplant is cooked, grease a 9x13 inch baking dish and spread 1/4 of the sauce on the bottom of the dish.
  • Place the eggplant slices in an even layer on the bottom of the baking dish, slightly overlapping them. Spread a 1/4 of the sauce and one third of the mozzarella and parmesan over the eggplant.
  • Repeat with two more layers, finishing with the cheese. Sprinkle with shredded basil.
  • Cover the baking dish with non-stick foil and bake for 40-45 mins until hot and bubbling.
  • Remove the foil and pop under the broiler to lightly brown the top.
  • Cover and let the eggplant sit for 5-10 mins before cutting and serving.