Breaded and fried eggplant slices layered with simple marinara and mozzarella, then baked until bubbling. A familiar red sauce dish with crisp edges, tender centers, and clean tomato flavor.
Light sauce layers prevent soggy texture. Mozzarella melts smoothly; parmesan adds salt and structure.
Pairs well with Caesar salad, garlic bread, roasted broccoli, or simple spaghetti. Eggplant salt purge is required for best texture.