Eggplant Parmesan

Ingredients

• 2 large Eggplant
• 3 cups Marinara sauce
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 1.5 cups Breadcrumbs
• 2 large Eggs
• 0.5 cup All-purpose flour
• 4 tablespoons Olive oil
• 1 teaspoon Dried oregano(optional)
• 0.25 cup Fresh basil leaves(optional)

Instructions

1. 1

   Slice the eggplants into 1/2-inch thick rounds. Salt them lightly 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 mixed with oregano.

3. 3

   Coat each eggplant slice in flour, dip in egg, and then coat thoroughly with breadcrumbs.

4. 4

   Preheat oven to 375°F (190°C). Lightly grease a baking sheet and bake the breaded eggplant slices for 10-12 minutes per side until golden brown.

5. 5

   In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

6. 6

   Layer half of the eggplant slices, followed by more sauce, half of the mozzarella, and half of the Parmesan.

7. 7

   Repeat the layers with the remaining eggplant, sauce, and cheeses.

8. 8

   Bake for 20-25 minutes until the cheese is bubbly and golden. Garnish with fresh basil before serving.