Servings
Units
Ingredients Tap to tick off
- 1 large eggplant, sliced
- 2 cups marinara sauce
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- 1 cup breadcrumbs
- 2 eggs, beaten
Method
- Preheat oven to 400°F (200°C). Slice the eggplant into 1/2-inch rounds.
- Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs.
- Place the breaded slices on a baking sheet and bake for 20 minutes, flipping halfway, until crispy.
- In a baking dish, spread a thin layer of marinara sauce. Layer the baked eggplant slices, more sauce, mozzarella, and parmesan.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
Chef's tipSalting the raw eggplant slices and letting them sit for 20 minutes before breading draws out bitterness and excess moisture.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Part of the week 3 meal plan.
