Updated: May 29, 2021
· Two large eggplants (Baingan)
· Salt to taste
· One and half cup all purpose flour (maida)
· Ground pepper for seasoning
· Two large eggs or one pack of egg substitute
· One packet of bread crumbs or you can make your own bread crumbs which ever suits you
· One cup Italian style bread crumbs
· One teaspoon garlic powder
· Two cups marinara sauce
· Eight ounces fresh mozzarella sliced
· Quarter cup chopped fresh basil
· Half cup freshly grated parmesan cheese
· If you want our Indian taste then you can add a bit of chilly powder, finely chopped green chilly and ginger powder
1. Slice eggplant into quarter inch circles.
2. Lay out the circles in the circles in single layers on a baking sheet and sprinkle it with salt.
3. Let it sit for an hour to release the moisture.
4. Preheat oven to 400 degrees F.
5. Lightly grease 1-2 large baking sheets.
6. Set up 3 shallow dishes for dredging.
7. In the first dish, stir together flour, salt and pepper.
8. In the second dish, whisk eggs.
9. In the third dish, stir together bread crumbs, Italian bread crumbs, and garlic powder.
10. Working one at a time, dredge eggplant slices in flour mixture, dip in egg or egg substitute mixture, and then coat in bread crumb mixture.
11. Place onto the prepared baking sheet in an even layer.
12. Sprinkle on a light coating of parmesan cheese.
13. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
14. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish.
15. Layer half of the eggplant slices onto the bottom.
16. Top with half of the remaining marinara, and then layer on all the mozzarella slices.
17. Sprinkle on half of the basil and half of the parmesan cheese.
18. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
19. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.