Eggplant Parmigiana

Ingredients:

– 2 large eggplants, sliced into 1/4-inch rounds

– Salt

– 2 cups all-purpose flour

– 4 large eggs, beaten

– 2 cups breadcrumbs

– 1 cup grated Parmesan cheese

– 4 cups marinara sauce

– 2 cups shredded mozzarella cheese

– 1/4 cup fresh basil, chopped

– Olive oil, for frying

1. Prepare the Eggplant:

– Sprinkle eggplant slices with salt and let them sit for 30 minutes to remove excess moisture.

– Pat them dry with paper towels.

2. Breading the Eggplant:

– Set up a breading station with three shallow bowls:

– Flour in the first

– Beaten eggs in the second

– Breadcrumbs mixed with Parmesan in the third.

– Dredge each slice in flour, dip in egg, and coat with breadcrumb mixture.

3. Frying:

– Heat a thin layer of olive oil in a large skillet over medium-high heat.

– Fry eggplant slices until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

4. Assemble the Dish:

– Preheat your oven to 375°F (190°C).

– Spread 1 cup of marinara sauce in a baking dish.

– Arrange a layer of fried eggplant slices over the sauce.

– Spoon more marinara over the eggplant, then sprinkle with mozzarella.

– Repeat layers, ending with mozzarella on top.

5. Bake:

– Cover the dish with aluminum foil and bake for 25 minutes.

– Remove the foil and bake for an additional 20 minutes, until cheese is bubbly and lightly browned.

6. Serve:

– Let the dish rest for 10 minutes.

– Garnish with fresh basil before serving.

Enjoy your delicious Eggplant Parmesan!