Makes: 6 servings


3 medium eggplants, cut into 1/2 inch thick slices
1 cup all-purpose flour
2 eggs, beaten
1 cup vegetable oil
1 cup breadcrumbs (reserve ¼ cup for topping)
Salt & pepper to taste
Cheese Filling & Marinara Sauce:
Cheese Filling:
1 cup shredded mozzarella cheese 
Basil leaves, chopped
Marinara Sauce:
2 Tbsp. extra virgin olive oil
1 medium onion, minced
1 garlic clove, minced
6 ripe tomatoes, peeled, seeded and diced
1/2 tsp. oregano, chopped
1/2 tsp. basil, chopped
Salt & pepper


Preheat oven to 350°F. 
For marinara: 
In a small saucepan over medium heat, warm oil and sauté onion for 3 minutes or until translucent. Add garlic and sauté, stirring continually. Do not brown. Add tomatoes, oregano, basil and season with salt and pepper. Cover and simmer on low for 10 minutes. Set aside.
For cheese filing: 
Mix MAGGIO® Shredded Mozzarella Cheese, MAGGIO® Ricotta Cheese, and chopped basil in a small bowl. Set aside.
Season eggplant slices with salt and pepper, and sprinkle with flour, shaking off the excess. Dip each slice in egg then in the breadcrumbs. Set aside.
In large skillet, heat vegetable oil over medium-high heat until hot. Fry breaded eggplant slices, one slice at a time, until golden brown and place on a wire rack inside a baking sheet to drain.
In a 9 x 12 baking dish, arrange one layer of fried eggplant slices, do not overlap slices. Top each slice with prepared marinara sauce, then a layer of cheese filling, leaving half of the cheese filling for the next layer. Add second layer of fried eggplant slices directly on top of the first slices, top with marinara, and cheese filling. Arrange final eggplant slice directly on top of previous slices, sprinkle with breadcrumbs. Bake for 10-15 minutes until breadcrumbs are golden brown and cheese is melted.
To serve, spoon extra marinara on plate, place one stack of eggplant slices and garnish with fresh basil.
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