Pastrami and Eggplant Parmesan

Ingredients

Fresh basil leaves

handful, for garnish

Parmesan cheese

1 cup, grated

Mozzarella cheese

1 cup, shredded

Marinara sauce

2 cups

Olive oil

1/4 cup, for frying

Breadcrumbs

1 cup

Eggs

2, beaten

All-purpose flour

1 cup

Salt and pepper

to taste

Pastrami

1/2 pound, thinly sliced

Eggplant

1 large, sliced into 1/2 inch rounds

Instructions

1. Preheat your oven to 375°F.
2. Season the eggplant slices with salt and pepper. Then, dredge them in flour, dip in the beaten eggs, and coat thoroughly with breadcrumbs.
3. Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices until they are golden brown on both sides. Drain the excess oil on paper towels.
4. In a large baking dish, spread a thin layer of marinara sauce. Arrange half of the eggplant slices over the sauce. Layer half of the pastrami over the eggplant, followed by half of the mozzarella and Parmesan cheeses.
5. Repeat the layering process with the remaining ingredients, ending with a generous topping of cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly with a golden-brown crust.
7. Let the dish rest for a few minutes before garnishing with fresh basil leaves. Serve hot, and enjoy this delicious blend of Italian and American cuisines.