Eggplant Aubergine Neapolitan
Savor the classic flavors of Southern Italy with this Eggplant Aubergine Neapolitan recipe, a comforting and flavorful baked dish that’s perfect for weeknights or special occasions. This recipe features tender, golden-brown breaded eggplant slices layered with rich marinara sauce, melted mozzarella cheese, and a hint of nutty parmesan for a truly irresistible casserole-style meal. With its crispy edges and gooey cheese topping, each bite delivers the perfect balance of texture and taste. Fresh basil adds a fragrant touch, making it an authentic Italian favorite. Ready in just over an hour and serving six, this dish is ideal for family gatherings or dinner parties. Pair it with a crisp side salad and a crusty loaf of bread for a complete, satisfying Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 2 large eggplants (aubergine)
- 4 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs
- 1.5 cups breadcrumbs
- 0.5 cups parmesan cheese, grated
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 6 fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle both sides with 1 teaspoon of salt to draw out excess moisture. Let them sit for 20 minutes, then pat dry with more paper towels.
Set up a breading station: place the flour in one shallow bowl, whisk the eggs in a second bowl, and mix the breadcrumbs with the grated parmesan cheese in a third bowl.
Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture. Press gently to ensure even coating.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2–3 minutes per side, until golden brown, adding more olive oil if needed. Transfer fried slices to a paper towel-lined plate.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices on top, slightly overlapping.
Spoon 1 cup of marinara sauce over the eggplant layer, then sprinkle with 1 cup of shredded mozzarella cheese. Repeat the layering process with the remaining eggplant, marinara sauce, and mozzarella cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.
Let the dish rest for 5–10 minutes after removing it from the oven. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 10476 mg | 455% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 58.9 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2733 mg | 210% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
