Layers of golden, crisp-breaded eggplant get stacked with a rich, slow-simmered tomato sauce built on crushed tomatoes, garlic-infused oil, and a pinch of sugar to round out the acidity. Each layer gets a generous scatter of melty cheese, so every slice pulls apart in long, gooey strands. The eggplant itself is salted and air-dried first, then breaded and oven-baked until deeply golden — no frying required, and no soggy centers either. A final flurry of fresh basil on top adds a bright, herby finish that plays beautifully against the savory sauce underneath. It's a comforting, bake-and-share casserole that fits easily into a vegetarian dinner rotation, whether you're feeding a crowd or just meal-prepping for the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Arrange the eggplant rounds in a single layer on a wire rack set over a large baking sheet. Sprinkle both sides generously with kosher salt and let stand for 30 minutes, until beads of moisture appear on the surface. Pat the slices thoroughly dry with paper towels.
Preheat the oven to 425°F (220°C). Line the baking sheet with parchment paper.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
