Ingredients
Scale
- 1 large eggplant or 2 small eggplants, peeled and sliced lengthwise into ½ inch thick pieces.
- 3 eggs, beaten and seasoned with salt, pepper, and Romano cheese
- 1–2 cups all purpose flour, seasoned with salt, pepper, and Romano cheese
- 1–2 cups mozzarella cheese, shredded
- 1–2 cups grated Romano cheese
- 1 large can whole peeled San Marzano tomatoes
- 1 small can tomato paste
- ½ of a small onion
- 2 cloves minced garlic
- 1 tbsp olive oil
- ½ cup neutral oil, such as canola oil
- 2 tbsp salt & black pepper
- Dried or fresh basil leaves to taste (optional)
Instructions
- Preheat oven to 400°
- Begin your sauce by sauteing the onion and garlic in the olive oil until translucent, and then adding your whole peeled tomatoes, can of tomato paste, and equal parts water to tomato paste. Simmer on low for 30 minutes to one hour, stirring occasionally.
- Salt each individual slice of eggplant, and press for 30 minutes. I like to press them with a bowl full of water.
- Once your eggplant is void of any moisture, coat each slice in flour and then the egg mixture.
- Begin to fry in neutral oil in a heavy bottomed pot until crispy and golden brown on each side. I prefer using nonstick or cast iron for this step. Set to the side on a wire rack.
- Coat the bottom of a casserole dish or baking dish with tomato sauce, followed by a single layer of eggplant slices, mozzarella cheese, and Romano cheese. Repeat these steps until you reach the top of the dish with the remaining eggplant.
- Sprinkle the remaining mozzarella cheese and grated Romano over the top layer, and bake in the oven for 30-40 minutes, or until the cheese is melted and golden brown.
- Let rest for 15 minutes before serving. Store any leftovers in an airtight container for up to 1 week, or freeze for up to 6 months.