- 2 large or 4 medium/small eggplants
- 1/2 cup breadcrumbs
- 1/2 cup unbleached flour
- 16 ounces marinara sauce
- 8 ounces fresh mozzarella
- Approximately 1 cup extra virgin olive oil
- Salt
- Pepper
Time - 1 hour
- Preparation - 30 minutes
- Baking (350 degrees) - 30 minutes
Preparation
- Wash and cut the eggplants into thin slices
- Stir together the flour and bread crumbs in a bowl and add salt and pepper to taste
- Cover the bottom of a frying pan with olive oil and heat over medium high
- Press the slices of eggplant into the flour and bread crumb mixture, coating each side
- Lay the breaded eggplant slices in the pan and fry until golden brown
- Place the fried eggplants on a paper towel lined plate
- Preheat the over to 350 degrees
- Once all of the eggplants have been fried, layer them on the bottom of a baking dish
- Pour the marinara sauce over the eggplants
- Slice the mozzarella and lay on top of the marinara sauce
- Bake in the over at 350 degrees for 30 minutes
- Cut, serve, and enjoy as is or on top of pasta