Follow these steps for perfect results
eggplant
peeled, sliced
flour
for coating
salt
pepper
to taste
oil
for frying
tomato sauce
mozzarella cheese
thinly sliced
parmesan cheese
grated
Peel eggplant and cut into 1/2-inch slices.
Lay the eggplant slices on a paper towel for 20 minutes to draw out excess moisture.
Dip each eggplant slice in flour, ensuring it's evenly coated.
Heat oil in a skillet over medium heat.
Quickly brown the eggplant slices in the oil until golden brown on both sides.
Pour 1/4 of the tomato sauce into the bottom of a 2-quart casserole dish.
Arrange 1/3 of the browned eggplant slices over the tomato sauce.
Spread 1/3 of the remaining tomato sauce over the eggplant.
Sprinkle 1/3 of the Mozzarella and Parmesan cheese over the tomato sauce.
Repeat the layers of eggplant, tomato sauce, and cheese twice more, using the remaining ingredients.
Cover the casserole dish with a lid or aluminum foil.
Bake in a preheated oven at 400°F (200°C) for 20 minutes.
Remove the cover and bake for an additional 10 minutes, or until the cheese is melted and bubbly and lightly browned.
Let cool slightly before serving.
Expert advice for the best results
Use high-quality tomato sauce for best flavor.
Don't overcrowd the pan when browning the eggplant.
Let the casserole rest for 10 minutes before serving.
Everything you need to know before you start
20 minutes
Can be assembled ahead of time and baked later.
Serve warm, garnished with fresh basil.
Serve with a side salad and crusty bread.
Pairs well with tomato-based dishes.
Discover the story behind this recipe
A classic Italian comfort food.
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