Recipe Instructions:
Ingredients:
1 large eggplant
Salt
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably Italian-style)
Olive oil, for frying
2 cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions:
Preheat your oven to 375°F (190°C).
Start by preparing the eggplant. Peel the eggplant if desired, then slice it into about 1/2-inch thick rounds. Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 20-30 minutes to release excess moisture.
After the eggplant slices have rested, blot them with paper towels to remove the excess moisture and salt.
Prepare a breading station. Place the flour in one shallow dish, whisk the eggs in another dish, and put the breadcrumbs in a third dish.
Dredge each eggplant slice in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it in breadcrumbs, pressing the breadcrumbs onto the eggplant to adhere.
Heat a generous amount of olive oil in a skillet over medium heat. Once the oil is hot, add the breaded eggplant slices in batches and cook until they are golden brown and crispy on both sides. Place the cooked slices on a plate lined with paper towels to absorb any excess oil.
In a separate baking dish, spread a thin layer of marinara sauce on the bottom.
Place a layer of the fried eggplant slices over the sauce.
Spoon some more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella and grated Parmesan cheese.
Repeat the layers until you've used all the eggplant slices. Top with a final layer of sauce and cheese.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Once out of the oven, let the Eggplant Parmesan rest for a few minutes before serving.
Garnish with fresh basil leaves just before serving.
Eggplant Parmesan is often served with pasta, such as spaghetti or fettuccine, or you can enjoy it on its own with a side salad and some crusty bread.
