Eggplant Parmigiana

Ingredients

• 2 large Eggplant
• 3 cups Marinara Sauce
• 12 oz Mozzarella Cheese
• 0.5 cup Parmesan Cheese
• 1 cup All-purpose Flour
• 3 large Eggs
• 2 cups Breadcrumbs
• 1 cup Vegetable Oil
• 0.25 cup Fresh Basil(optional)

Instructions

1. 1

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

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.

4. 4

   Heat oil in a large skillet and fry eggplant slices until golden brown on both sides. Drain on paper towels.

5. 5

   Preheat oven to 375°F (190°C).

6. 6

   In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices, more sauce, mozzarella, and parmesan.

7. 7

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

8. 8

   Bake for 25-30 minutes until the cheese is bubbly and golden.

9. 9

   Let rest for 10 minutes before serving. Garnish with fresh basil.