Classic Eggplant Parmesan

Ingredients

• Eggplant2 large
• All-purpose flour1 cup
• Eggs3 large
• Breadcrumbs (Panko or Italian-style)2 cups
• Parmesan cheese, grated1 cup
• Marinara sauce4 cups
• Fresh mozzarella cheese, sliced8 oz
• Olive oil, for frying1 cup
• Fresh basil leaves, for garnish1/4 cup
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Slice eggplants into 1/2-inch thick rounds. Salt them and let them sit for 30 minutes to draw out moisture, then pat dry.

2. 2

   Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese, salt, and pepper.

3. 3

   Dredge each eggplant slice first in flour, then in egg, and finally in the breadcrumb mixture, ensuring it's well coated.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.

5. 5

   Preheat oven to 375°F (190°C).

6. 6

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

7. 7

   Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce, slices of mozzarella, and a sprinkle of Parmesan cheese.

8. 8

   Repeat the layers until all eggplant is used, ending with sauce, mozzarella, and Parmesan.

9. 9

   Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.

10. 10

    Let it rest for 10 minutes before serving. Garnish with fresh basil leaves.