Baked Eggplant Marinara with Basil
Ingredients
- Salt
- 2 medium eggplants, sliced crosswise 1/3 inch thick (1 3/4 pounds)
- Vegetable oil, for frying
- 1/4 cup fine, dry bread crumbs
- 2 cups thick marinara sauce
- 3 large hard-cooked eggs, sliced 1/4 inch thick
- 1/4 pound fresh mozzarella, sliced 1/8 inch thick
- 1 cup loosely packed basil leaves
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
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