Traditional Eggplant Parmigiana

Ingredients

• 2 Large Eggplants
• 3 cups Marinara Sauce
• 12 ounces Fresh Mozzarella Cheese
• 1 cup Parmesan Cheese
• 1 cup All-purpose Flour
• 0.5 cup Vegetable Oil
• 0.5 cup Fresh Basil Leaves
• 1 teaspoon Salt

Instructions

1. 1

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

2. 2

   Dredge each eggplant slice in flour, shaking off the excess.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.

4. 4

   Preheat oven to 375°F (190°C).

5. 5

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

6. 6

   Layer eggplant slices, followed by more sauce, mozzarella cheese, a sprinkle of parmesan, and fresh basil.

7. 7

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

8. 8

   Bake for 25-30 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before serving.