Ingredients
Eggplant Preparation
- 2 medium-large eggplants, sliced into ½" thickness (peeled or unpeeled)
- 1 tablespoon sea salt (for sweating eggplants)
Breading and Frying
- 7-8 tablespoons all-purpose flour
- 4 large eggs, beaten
- 1 ¼ cup Italian breadcrumbs
- 8 tablespoons vegetable oil, divided
- 5-6 tablespoons unsalted butter, divided
Casserole Assembly
- 2 ½ cups marinara sauce (or more as needed)
- 4 cups mozzarella cheese, shredded
Instructions
- Prepare the Eggplants: Slice each eggplant into ½" thick pieces, aiming for about 12 rounds to fill your 9x13" casserole dish. Lay the slices on a wire rack and sprinkle generously with sea salt. Let them sweat for 1½ hours to draw out moisture and bitterness. This step can be skipped, but it helps prevent sogginess. After sweating, pat the eggplants dry thoroughly with paper towels.
- Preheat and Grease: Preheat your oven to 425°F (220°C). Grease a 9x13" casserole dish lightly and set it aside for later use.
- Prepare for Frying: Heat 1-2 tablespoons of vegetable oil and 1-2 tablespoons of butter in a large skillet over medium heat. The amount of fat should form a thin layer across the pan surface; you will add more as needed while frying in batches.
- Bread the Eggplants: Working in batches, first dip each eggplant slice into the all-purpose flour, coating it evenly. Next, dip into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly with Italian breadcrumbs, pressing gently to ensure the crumbs adhere well.
- Fry the Eggplants: Fry the breaded eggplant slices in the prepared skillet for 2-3 minutes on each side until golden brown. Remove and set aside on a plate lined with paper towels. Add more vegetable oil and butter to the pan as needed for subsequent batches to maintain the frying fat level.
- Assemble the Casserole Layers: Spread about ½ to ¾ cup of marinara sauce evenly on the bottom of the greased casserole dish to create a thin base layer. Arrange a layer of fried eggplant slices over the sauce, fitting the pieces closely to cover as much surface as possible.
- Add Sauce and Cheese: Spoon about 1 cup of marinara sauce over the layer of eggplant, spreading it evenly. Sprinkle approximately 2 cups of shredded mozzarella cheese on top of the sauce.
- Repeat the Layers: Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella cheese, creating a second layer.
- Bake the Casserole: Cover the casserole dish with aluminum foil. For best results, lightly spray the inside of the foil with non-stick spray to prevent the cheese from sticking. Bake in the preheated oven for 20-25 minutes. If you like a browned top, remove the foil and bake uncovered for an additional 5 minutes.
Notes
- Salting the eggplant slices is optional but highly recommended to reduce bitterness and excess moisture.
- If you prefer a lighter dish, you can bake the eggplant slices instead of frying, though the texture will differ.
- Use fresh marinara sauce for the best flavor, or substitute with your favorite tomato-based pasta sauce.
- For extra flavor, add herbs like basil or oregano to the breadcrumb mixture.
- Allow the casserole to rest for 10 minutes after baking before serving to help it set.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
