Crispy baked eggplant layered with marinara and melty mozzarella. All the comfort of eggplant parmesan with no frying.
Ingredients:
– 2 large eggplants, sliced into 1cm rounds
– 500g marinara sauce
– 200g mozzarella, shredded
– 50g Parmesan, grated
– 60g breadcrumbs
– 2 eggs, beaten
– 3 tbsp extra virgin olive oil
– 1 tsp dried oregano
– Salt and black pepper to taste
– Fresh basil leaves
Instructions:
1. Preheat oven to 200C (400F). Line two baking sheets with parchment.
2. Salt the eggplant slices and rest 15 minutes; pat dry.
3. Dip each slice in beaten egg, then breadcrumbs. Arrange on the sheets, drizzle with olive oil.
4. Bake 20 minutes, flipping once, until golden and crisp.
5. In a baking dish, layer marinara, eggplant, mozzarella and Parmesan. Repeat.
6. Bake 20 minutes until bubbly. Rest 5 minutes, garnish with basil and serve.
Prep time: 25 min | Cook time: 40 min | Servings: 4 | Calories: ~380 per serving
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