MELANZANE IMPANATE asciutte e croccanti? Falle così! | Come friggere le melanzane

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

Slice eggplant into 1/2-inch thick rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat dry with paper towels.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, basil, oregano, salt, and pepper.

Dredge each eggplant slice in flour, shaking off excess, then dip in eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side.

Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.

Preheat the oven to 375°F (190°C).

Spread a thin layer of tomato sauce on the bottom of a baking dish.

Layer half of the fried eggplant slices in the dish, followed by half of the remaining tomato sauce, half of the mozzarella, and half of the parmesan cheese.

Repeat the layering process with the remaining ingredients, finishing with a layer of cheese on top.

Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens