Eggplant Parmigiana Casserole with Locatelli Parmigiano Reggiano

Servings 6

2 medium eggplants (about 2 lbs), sliced into ¼-inch rounds
2 cups marinara sauce (homemade or good-quality store-bought)
1 ½ cups Locatelli Parmigiano Reggiano, freshly grated
1 ½ cups mozzarella cheese, shredded (optional, for extra creaminess)
1 cup all-purpose flour (for dredging)
3 large eggs, beaten
2 cups Italian-style breadcrumbs (or plain seasoned with oregano & garlic powder)
Olive oil, for frying (or baking)
Salt & black pepper, to taste
Fresh basil leaves, torn, for layering & garnish

Slice eggplants into ¼-inch rounds.
Sprinkle lightly with salt and let sit on paper towels for 20–30 minutes to draw out moisture. Pat dry.

Dredge each slice in flour, dip in beaten egg, then coat with breadcrumbs.
Fry in olive oil until golden brown on both sides (about 2–3 minutes per side). Drain on paper towels.
For a lighter version, you can bake them at 400°F (200°C) for 20 minutes, flipping halfway.

Preheat oven to 375°F (190°C).
In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce.
Add a layer of fried eggplant, then spoon over marinara, sprinkle with Locatelli Parmigiano Reggiano, mozzarella (if using), and a few torn basil leaves.
Repeat layers until all eggplant is used, finishing with sauce, Parmigiano, and mozzarella on top.

Cover loosely with foil and bake for 25 minutes.
Remove foil and bake another 15–20 minutes, until bubbling and golden on top.