Eggplant Parmesan 

Ingredients

2 large eggplants, thinly sliced
Salt
2 cups all-purpose flour
4 large eggs
2 cups breadcrumbs (preferably Italian-style)
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Olive oil for frying

Instructions

1. Place the eggplant slices in a colander and sprinkle with salt. This helps remove excess moisture and bitterness. Let them sit for about 30 minutes. Then, rinse and pat dry with paper towels.
2. In three separate shallow bowls, prepare your breading station. Place flour in one bowl, whisked eggs in another, and breadcrumbs in the third.
3. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat.
4. Dredge each eggplant slice in the flour, ensuring it’s coated evenly, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Shake off any excess breadcrumbs.
5. Fry the breaded eggplant slices in batches, about 2-3 minutes per side, or until they are golden brown and crispy. Place them on paper towels to drain excess oil.
6. Preheat your oven to 375°F (190°C).
7. In a baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices on top, followed by a layer of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil leaves, if desired.
10. Serve your Eggplant Parmesan hot as a delicious and satisfying main course.

This classic Italian dish is a delightful way to enjoy eggplants, crispy on the outside and tender on the inside, layered with rich marinara sauce and melted cheese. Buon appetito!