Eggplant Parmesan

Ingredients

• Fresh basil - For garnish
• Salt and pepper - To taste
• Olive oil - 1/4 cup
• Marinara sauce - 3 cups
• Mozzarella cheese - 2 cups, shredded
• Parmesan cheese - 1 cup, grated
• Breadcrumbs - 2 cups
• Eggs - 3, beaten
• All - purpose flour - 1 cup
• Eggplant - 2 large, sliced

Instructions

1. Preheat the oven to 375°F.
2. Slice the eggplant into 1/2-inch thick rounds.
3. Season the eggplant slices with salt and let them sit for 10 minutes to draw out excess moisture.
4. Pat the eggplant slices dry with paper towels.
5. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
6. Dip each eggplant slice into the flour, then the beaten eggs, and finally the breadcrumb mixture, pressing gently to adhere.
7. Heat olive oil in a large skillet over medium heat.
8. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
9. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil.
10. Spread a thin layer of marinara sauce on the bottom of a baking dish.
11. Arrange a layer of fried eggplant slices on top of the sauce.
12. Sprinkle with shredded mozzarella cheese.
13. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and shredded mozzarella cheese on top.
14. Cover the baking dish with foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
16. Garnish with fresh basil leaves before serving.