Classic Eggplant Parmesan

Ingredients

Eggplant

2 large, sliced into 1/2-inch thick rounds

Salt

to taste

Black pepper

to taste

Olive oil

for frying

Marinara sauce

4 cups (store-bought or homemade)

Mozzarella cheese

2 cups, shredded

Parmesan cheese

1 cup, grated

Breadcrumbs

2 cups, preferably italian-style

Eggs

2, beaten

All-purpose flour

1 cup

Fresh basil

for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into 1/2-inch thick rounds and season with salt. Let sit for 10 minutes to draw out excess moisture.
3. Pat the eggplant slices dry with paper towels to remove the moisture and excess salt.
4. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the grated Parmesan cheese.
5. Dip each eggplant slice into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
6. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
7. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish (9x13-inch is ideal).
9. Arrange a layer of fried eggplant slices on top of the sauce, followed by a sprinkle of shredded mozzarella cheese.
10. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and a generous topping of shredded mozzarella and the remaining Parmesan cheese.
11. Cover the baking dish with foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves before serving.