Serves 4-6
Prep time: 10 minutes + 50 minutes inactive
Cook time: 40-45 minutes
Ingredients
2 large eggplant, sliced into ½” thick slices
Kosher salt
1¼ c. Italian breadcrumbs
3 large eggs
½ c. whole milk
Salt and black pepper, to taste
3 T. extra virgin olive oil, divided
3 c. sugar-free tomato sauce, divided
2 c. Mozzarella cheese, shredded
1 c. Parmesan cheese, freshly grated
Optional garnish: 8-10 fresh basil leaves, sliced
Directions
- Salt both sides of the eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45-50 minutes. When eggplant slices are done draining liquid, brush off the excess salt and set aside.
- Preheat oven to 375°F and place seasoned breadcrumbs in a shallow dish. Whisk eggs and milk together and pour into a second shallow dish.
- Dip both sides of each eggplant slice into milk/egg mixture, and then cover generously with breadcrumbs. Shake off any excess breadcrumbs before placing on large plate. Repeat this process with remaining eggplant slices. Season with salt and black pepper, to taste.
- Heat 1 T. of olive oil in a large skillet over medium-high heat. Once hot, add 2 or 3 eggplant slices at a time to the skillet and cook on both sides until golden brown. Remove eggplant and set on a large plate lined with paper towels. Repeat process with remaining eggplant slices, adding remaining olive oil to the pan as needed for each batch.
- Add 1 cup of marinara sauce to the bottom of a 9″ x 13” baking dish and spread evenly. Add a layer of eggplant slices, and then top with a thin layer of marina sauce.
- Sprinkle half the Mozzarella and Parmesan cheese on top of the eggplant slices and marina sauce. Add another layer of eggplant slices, and top with remaining marinara sauce and cheese before placing in the preheated oven.
- Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. Remove from oven and top with fresh basil, if desired. Serve immediately with pasta of choice and/or a large, fresh salad. Enjoy!
