Ingredients:
- 2 medium-sized eggplants
- Salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch rounds and sprinkle them generously with salt. Let them sit for 30 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- In three separate shallow dishes, set up a breading station with the flour in the first dish, beaten eggs in the second dish, and Italian breadcrumbs mixed with grated parmesan cheese in the third dish.
- Dredge each eggplant slice in the flour, shaking off any excess, then dip it in the beaten egg, and finally coat it in the breadcrumb mixture. Place the coated slices on a baking sheet.
- Bake the eggplant slices for 20-25 minutes or until golden brown and crisp.
- In a large baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of the baked eggplant slices on top of the sauce, then spread another layer of sauce over the eggplant. Sprinkle a layer of shredded mozzarella cheese over the sauce.
- Repeat layering the eggplant, sauce, and cheese until you run out of eggplant slices.
- Bake the eggplant parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Enjoy your delicious Eggplant Parmesan!
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