The perfect balance of heartiness, cozy comfort and fresh flavors. Great for dinner with pasta and greens on the side, and also fab in sandwiches the day after. Baking instead of frying, and arrowroot starch instead of the usual all-purpose flour make it lighter.
Ingredients
- 2 lb Globe eggplant, sliced about ¼-1/3 inch thick
- 1 Tbsp salt
- ½ cup arrowroot starch
- 4 eggs
- 2 cups breadcrumbs
- 2 tsp each garlic and onion, powder, divided
- ½ tsp dried basil, oregano and thyme
- 2-4 cloves garlic, pressed
- 1 ½ cup shredded Parmesan cheese, divided
- 28 oz can crushed tomatoes
- 2 ½ cups shredded mozzarella cheese
- ½ cup chopped fresh basil
- ¼ cup olive oil
- Additional salt and pepper to taste
Directions
- Preheat oven to 425º. Line two sheet pans with paper towels.
- Sprinkle salt on eggplant. Let sit 20 minutes, pat dry. Remove paper towels from sheet pans, line with parchment paper.
- In three shallow bowls, put: (1) arrowroot starch, (2) eggs, (3) breadcrumbs, ¾ cup Parmesan, 1 tsp each garlic and onion powder. Whisk eggs, stir together breadcrumb mix.
- Lay an eggplant slice in arrowroot starch so some sticks, then dip in egg. Coat/pat with breadcrumb mix. Place on prepared sheet pans. Repeat.
- Drizzle with olive oil, bake about 20 minutes, flipping slices halfway.
- Meanwhile, add tomatoes, remaining garlic/onion powder, dried herbs and pressed garlic to a medium bowl. Stir to combine. Adjust salt/pepper to taste.
- Lower oven to 400º. Spread 1 cup tomato mixture in a 9” x 13” casserole dish. Layer with ½ of the eggplant, 2 Tbsp fresh basil, more crushed tomato mixture, half of remaining cheeses. Repeat layers, finishing with cheeses.
- Bake about 25 minutes until golden. Serve garnished with fresh basil.