Eggplant Parmigiana

Ingredients

• Salt and pepper (to taste)
• Fresh basil (1/4 cup, chopped)
• Parmesan cheese (1/2 cup, grated)
• Mozzarella cheese (2 cups, shredded)
• Tomato sauce (2 cups)
• Olive oil (1/4 cup)
• Breadcrumbs (2 cups)
• Eggs (3, beaten)
• All (purpose flour - 1 cup)
• Eggplant (2 large, sliced into 1/2-inch rounds)

Instructions

1. Preheat the oven to 375°F.
2. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to remove excess moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumbs, pressing gently to adhere.
5. Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top.
7. Sprinkle with mozzarella cheese, Parmesan cheese, and chopped basil. Season with salt and pepper.
8. Repeat the layers until all the eggplant slices are used, finishing with a layer of cheese and basil on top.
9. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
10. Let the eggplant parmigiana cool for a few minutes before serving. Garnish with additional fresh basil, if desired.