Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Eggplant: Slice Eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: Place Flour in one shallow dish, beaten Eggs in another, and Breadcrumbs mixed with Parmesan Cheese in a third.
Bread the Eggplant: Dredge each Eggplant slice in Flour, then dip in Egg, and finally coat with Breadcrumbs. Ensure each slice is fully coated.
Fry the Eggplant: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the breaded Eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of Sauce in the bottom of a baking dish. Layer with fried Eggplant slices, then top with Mozzarella Cheese and more Sauce. Repeat layers until all ingredients are used, ending with a layer of Sauce and Cheese.
Bake for 20-25 minutes, or until bubbly and golden brown.
Ingredients
6
2450 gEggplant-medium
1/2 cup120 mLAll-Purpose Flour
22Large Eggs
1 cup120 gItalian Breadcrumbs
1/4 cup30 gParmesan Cheese-grated
1/4 cup60 mLVegetable Oil-for frying
28 oz794 gCrushed Tomatoes
2 cloves6 gGarlic-minced
1 tsp5 mLDried Oregano
1/2 tsp2.5 mLDried Basil
1/4 tsp1.25 mLRed Pepper Flakes
1 tbsp15 mLOlive Oil
1 tsp5 mLSugar
Saltto taste
Black Pepperto taste
8 oz227 gMozzarella Cheese-shredded
Equipment
Large Skillet
Baking Dish
3 Shallow Dishes
Saucepan
Paper Towels
Instructions
Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in Crushed Tomatoes, Oregano, Basil, Red Pepper Flakes, Sugar, Salt, and Pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Prepare the Eggplant: Slice Eggplant into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: Place Flour in one shallow dish, beaten Eggs in another, and Breadcrumbs mixed with Parmesan Cheese in a third.
Bread the Eggplant: Dredge each Eggplant slice in Flour, then dip in Egg, and finally coat with Breadcrumbs. Ensure each slice is fully coated.
Fry the Eggplant: Heat Vegetable Oil in a large skillet over medium-high heat. Fry the breaded Eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of Sauce in the bottom of a baking dish. Layer with fried Eggplant slices, then top with Mozzarella Cheese and more Sauce. Repeat layers until all ingredients are used, ending with a layer of Sauce and Cheese.
Bake for 20-25 minutes, or until bubbly and golden brown.
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