Ingredients

For the eggplant

  • 2 large eggplants, sliced into ½-inch rounds
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1½ cups Italian-seasoned breadcrumbs
  • ½ cup grated Parmesan cheese
  • Vegetable or olive oil, for frying

For the tomato sauce

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 800 g (28 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp sugar, optional
  • 2 tbsp fresh basil, chopped

For layering

  • 2 cups shredded mozzarella
  • ½ cup grated Parmesan
  • Fresh basil, for garnish

Instructions

  1. Sprinkle eggplant slices with salt and let them sit for 20–30 minutes. Pat dry with paper towels.
  2. Prepare three bowls: flour in one, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
  3. Coat each eggplant slice in flour, then egg, then breadcrumb mixture.
  4. Heat oil over medium heat and fry the eggplant for 2–3 minutes per side, until golden. Drain on paper towels.
  5. For the sauce, sauté onion in olive oil for 3–4 minutes. Add garlic and cook for 30 seconds.
  6. Add crushed tomatoes, oregano, Italian seasoning, salt, pepper, and optional sugar. Simmer for 15–20 minutes. Stir in fresh basil.
  7. Preheat oven to 190°C (375°F).
  8. Spread a thin layer of tomato sauce in a baking dish.
  9. Add a layer of fried eggplant, followed by sauce, mozzarella, and Parmesan.
  10. Repeat the layers until everything is used, finishing with plenty of mozzarella and Parmesan on top.
  11. Bake uncovered for 30–35 minutes, until bubbling and golden brown.
  12. Broil for 2–3 minutes if you want the deeply browned cheese shown in the photo.
  13. Let rest for 10–15 minutes, then garnish generously with fresh basil.

Serves: 6–8
Tip: Resting before slicing helps the layers hold together beautifully.