Crispy Eggplant Medallions
Thin-sliced and breaded eggplant fried until golden, stacked with tomato sauce and three cheeses.
Ingredients (serves 4)
- 2 large eggplants
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko
- 3 cups marinara sauce
- 2 cups mozzarella
- 1 cup ricotta
- 0.5 cup parmesan
- Olive oil
- Salt and black pepper
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Save this recipeInstructions
- 1
Slice eggplants into 0.5 inch thick rounds. Sprinkle with salt and let sit for 15 minutes to remove moisture, then pat dry.
- 2
Set up three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, one with panko.
- 3
Coat each eggplant slice in flour, then egg, then panko, pressing gently to adhere.
- 4
Heat 0.25 inch olive oil in a skillet over medium-high heat. Fry eggplant slices in batches for 3 minutes per side until golden. Drain on paper towels.
- 5
Spread a thin layer of marinara in a baking dish. Layer eggplant, then sauce, then cheeses. Repeat until all eggplant is used.
- 6
Preheat oven to 375 degrees F. Bake for 20 minutes until bubbly and cheese is melted.
