Pastrami and Eggplant Parmesan

Ingredients

• Basil - For garnish
• Parmesan cheese - 1/2 cup, grated
• Mozzarella cheese - 2 cups, shredded
• Marinara sauce - 2 cups
• Olive oil - For frying
• Breadcrumbs - 2 cups
• Eggs - 2, beaten
• Flour - 1 cup
• Salt and pepper - To taste
• Pastrami - 8 slices
• 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 in breadcrumbs.
3. Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, then drain on paper towels.
4. In a baking dish, spread a layer of marinara sauce. Arrange half of the eggplant slices over the sauce, then layer with half of the pastrami, mozzarella, and Parmesan.
5. Repeat the layers with the remaining ingredients, ending with a layer of cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.