Baked Eggplant Parmesan

Ingredients

• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Fresh basil (1/4 cup, chopped)
• Mozzarella cheese (2 cups, shredded)
• Marinara sauce (2 cups)
• All (purpose flour - 1/2 cup)
• Egg (2, beaten)
• Parmesan cheese (1/2 cup, grated)
• Breadcrumbs (1 cup)
• Eggplant (2 large, sliced into 1/2-inch rounds)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
4. Dip each eggplant slice into the beaten egg, then coat with the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium heat. Cook the breaded eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange a layer of the cooked eggplant slices on top of the sauce.
8. Sprinkle with shredded mozzarella cheese and chopped basil.
9. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
12. Let the baked eggplant Parmesan cool for a few minutes before serving. Garnish with fresh basil, if desired.