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.