Cotoletta di Melanzana Intera

Slice the 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 for flour, one for beaten eggs, and one for a mixture of bread crumbs and grated parmesan cheese.

Dredge each eggplant slice in flour, shaking off excess.

Dip the floured eggplant into the beaten eggs, ensuring it's fully coated.

Press the eggplant into the bread crumb mixture, coating both sides well.

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 layer of tomato sauce in a baking dish and arrange the fried eggplant on top.

Top each slice with additional tomato sauce and mozzarella cheese.

Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.

Garnish with fresh basil, a squeeze of lemon juice, and a sprinkle of red pepper flakes before serving.

Spice Level:

Allergens