Eggplant Parmesan for Two

Ingredients

• 1 medium (about 1 lb) Eggplant
• 1 cup Marinara sauce
• 1 cup Mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 3/4 cup Italian breadcrumbs
• 2 large Eggs
• 3 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Fresh basil(optional)

Instructions

1. 1

   Preheat oven to 400°F (200°C). Slice eggplant into 1/2-inch rounds, salt both sides, and let sit 10 minutes; pat dry.

2. 2

   Set up two shallow dishes: one with beaten eggs, one with breadcrumbs mixed with half the Parmesan, salt, and pepper. Dip each eggplant slice in egg, then coat in breadcrumbs.

3. 3

   Heat olive oil in a large skillet over medium heat and fry eggplant slices 2-3 minutes per side until golden; drain on paper towels.

4. 4

   In a small baking dish, layer half the marinara, eggplant slices, remaining marinara, mozzarella, and remaining Parmesan.

5. 5

   Bake 20-25 minutes until cheese is melted and bubbly. Rest 5 minutes, garnish with basil, and serve.