Fried Eggplant and Mozzarella
Crispy, cheesy, and utterly delicious, this Fried Eggplant and Mozzarella recipe is a mouthwatering Italian-inspired appetizer or main dish perfect for any occasion. Tender slices of eggplant are salted and lightly dredged in a seasoned coating of Parmesan-enriched breadcrumbs, then fried to golden perfection. Each piece is then layered with gooey mozzarella, flavorful marinara sauce, and fresh basil leaves for a harmonious blend of textures and flavors. A quick bake in the oven melts the cheese to bubbling perfection, making this dish a show-stopping centerpiece for your table. Whether enjoyed as a standalone appetizer or paired with a crisp green salad, this recipe combines elegance with comfort in every bite. Perfect for fans of Italian cuisine, vegetarian meals, or anyone seeking a new savory indulgence!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 250 grams Mozzarella cheese
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 liter Vegetable oil
- 6 leaves Fresh basil leaves
- 1 cup Marinara sauce
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with a pinch of salt. Let them sit for 10 minutes to draw out moisture, then pat them dry with a paper towel.
Cut the mozzarella cheese into slices slightly smaller than the eggplant rounds and set aside.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese, oregano, salt, and black pepper.
Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, and finally coat with the seasoned breadcrumb mixture. Press lightly to ensure the crumbs adhere evenly.
Heat vegetable oil in a large, deep skillet over medium heat until it reaches 350°F (175°C).
Fry the eggplant slices in batches for 2-3 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Preheat your oven to 375°F (190°C).
On a parchment-lined baking sheet, layer a slice of fried eggplant, a spoonful of marinara sauce, a slice of mozzarella, and a fresh basil leaf. Repeat with more layers, if desired, or keep them as single-layer stacks.
Bake the layered eggplants in the preheated oven for 10-12 minutes or until the mozzarella is bubbly and melted.
Serve hot as an appetizer or alongside a green salad for a satisfying meal. Enjoy!
Nutrition Facts
Calories |
10284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 979.1 g | 1255% | |
| Saturated Fat | 171.4 g | 857% | |
| Polyunsaturated Fat | 570.7 g | ||
| Cholesterol | 760 mg | 254% | |
| Sodium | 9847 mg | 428% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 59.8 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2510 mg | 193% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2915 mg | 62% | |
*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.
