Classic Eggplant Parmesan

Ingredients

• 2 large Eggplant
• 3 cups Marinara sauce
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1 cup All-purpose flour
• 3 large Eggs, beaten
• 2 cups Italian breadcrumbs
• 0.5 cup Vegetable oil
• 0.25 cup Fresh basil leaves(optional)

Instructions

1. 1

   Slice the eggplants into 1/2-inch thick rounds. Salt them and let sit for 20 minutes to draw out moisture, then pat dry with paper towels.

2. 2

   Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs.

3. 3

   Coat each eggplant slice in flour, then egg, then breadcrumbs, pressing firmly to adhere.

4. 4

   Heat oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides (about 3 minutes per side). Drain on paper towels.

5. 5

   Preheat oven to 375°F (190°C).

6. 6

   In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Layer fried eggplant, more sauce, mozzarella, and Parmesan.

7. 7

   Repeat layers until all ingredients are used, finishing with a generous layer of cheese.

8. 8

   Bake for 25-30 minutes until the cheese is bubbly and slightly browned. Garnish with fresh basil before serving.