Ingredients
- 2 eggplant
- 32 ounces spaghetti sauce or marinara sauce
- 1/4 cup basil leaves fresh, chopped
- 6 ounces mozzarella fresh, sliced
- 1 cup italian breadcrumbs
- 2 eggs beaten
Servings:
Instructions
- Wash the eggplant and cut into 1/4 inch slices
- Put a cooling rack on a cookie sheet and lay the eggplant slices out on the rack.
- Generously salt both sides of the eggplant slices. Let sit for 30 - 60 minutes, then rinse and pat dry. (This helps release the bitterness of the eggplant and makes it less soggy when cooked.)
- Dip the eggplant slices in the egg and then in the italian breadcrumbs to coat and place them back on the cooling rack.
- Coat the bottom of a heavy frying pan with oil and put on medium heat.
- In batches, cook the eggplant slices until browned on both sides.
- Preheat oven to 350 degrees.
- Spread some spaghetti sauce on the bottom of a 9x13 pan.
- Build the eggplant towers in the pan. Each tower will have 3 eggplant slices each topped with a slice of mozzarella, sprinkle of basil leaves, and a spoonful of spaghetti sauce.
- Sprinkle the parmesan cheese on top of the towers and top each one with a basil leaf.
- Cook for 20 minutes until warm and bubbly.
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