Description
Un classique italien réconfortant avec des aubergines croustillantes, une sauce marinara riche et du fromage fondant entre chaque couche.
Ingredients
Scale
- 2 large globe eggplants (sliced into rounds)
- 2 cups Panko breadcrumbs
- 1 cup freshly grated Parmesan
- 3 large eggs (beaten)
- 3 cups marinara sauce
- 1 lb fresh mozzarella (shredded)
- Fresh basil leaves
- Oil for frying
Instructions
- Salt eggplant slices and let them sweat for 45 minutes, then pat dry.
- Dip eggplant slices into beaten eggs.
- Coat each slice with Panko breadcrumbs and Parmesan mixture.
- Pan-fry until golden or bake at 200°C (400°F) for 20 minutes, flipping halfway.
- Spread a thin layer of marinara sauce in a baking dish.
- Add a layer of eggplant, more sauce, basil, and mozzarella.
- Repeat layers until all ingredients are used.
- Bake at 190°C (375°F) for 25–30 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
Sweating the eggplant removes excess moisture and bitterness. Letting the dish rest before slicing helps maintain clean layers.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 120mg