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!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Cut the mozzarella cheese into slices slightly smaller than the eggplant rounds and set aside.

Step 3

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.

Step 4

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.

Step 5

Heat vegetable oil in a large, deep skillet over medium heat until it reaches 350°F (175°C).

Step 6

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.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

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.

Step 9

Bake the layered eggplants in the preheated oven for 10-12 minutes or until the mozzarella is bubbly and melted.

Step 10

Serve hot as an appetizer or alongside a green salad for a satisfying meal. Enjoy!

Nutrition Facts

Serving size	2884.2 grams (2884.2g)

Amount per serving	% Daily Value*
Calories	10285

Total Fat 979.10g	1255%
Saturated Fat 171.40g	857%
Polyunsaturated Fat 570.70g
Cholesterol 761mg	254%
Sodium 9847mg	428%
Total Carbohydrate 335.90g	122%
Dietary Fiber 42.70g	153%
Total Sugars 59.80g
Protein 148.40g	297%

Vitamin D 163IU	815%
Calcium 2510mg	193%
Iron 22mg	122%
Potassium 2915mg	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.

Source of Calories

Fat: 82.0%

Protein: 5.5%

Carbs: 12.5%