18-oz packageshredded whole milk mozzarellaor 2 cups, 226 g
Instructions
Sweat Eggplant: Slice your 3 medium eggplants into ½-inch thick rounds. Spread out a few paper towels and arrange eggplant on top. Sprinkle them all with the 1 tsp salt and let sit for 10 minutes. Pat dry with more paper towles.
Bread Eggplant: Arrange three bowls - one with the 1 cup flour, one with the 4 eggs (whisked), and one with the 2 cups Italian seasoned breadcrumbs and 1 cup grated parmesan (stirred together). Preheat oven to 425°F (218°C).Working one at a time, dip each eggplant into the flour, then the egg, then the breadcrumbs. Place finished eggplant on a greased baking sheet.
Cook Eggplant: Bake the eggplant for 10 minutes. Remove from oven, flip each piece over, then continue cooking for 10 to 15 minutes, or until golden brown and crispy. Leave oven on.
Assemble: Into a large casserole dish, layer:1. one third of the marinara2. half of the eggplant 3. one third of the marinara4. half of the mozzarella5. remaining eggplant 6. remaining marinara7. remaining mozzarella
Bake: Transfer to the oven and bake for 20 to 30 minutes, or until cheese is golden brown and melty. Serve warm with fresh basil.