Ingredients

• 2 eggplants, sliced
• 2 cups breadcrumbs
• 2 eggs, beaten
• 24 oz (700 ml) marinara
• 2 cups (200 g) mozzarella, shredded
• 1/2 cup (50 g) Parmesan, grated

Steps

1. Dip eggplant slices in beaten egg, then breadcrumbs; bake at 400°F (200°C) for 20 minutes until golden.
2. Layer marinara, baked eggplant, mozzarella, and Parmesan in a baking dish.
3. Bake at 350°F (180°C) for 30 minutes until bubbly.

Pairings

• Wine: Chianti Classico – acidity balances tomato & cheese; Barbera d’Asti – juicy, food-friendly red
• Beer: Amber Ale – malty sweetness pairs with tomato; Belgian Dubbel – dried fruit & spice echo herbs