Ingredients
Scale
- 2 large eggplants
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preparing the Eggplant:
- Slice the eggplants into half-inch rounds.
- Sprinkle salt over the slices and place them in a colander for 30 minutes to draw out any bitterness.
- After 30 minutes, pat the eggplant slices dry with a paper towel.
- Dredging the Eggplant:
- In a shallow bowl, beat the eggs.
- In a separate bowl, combine breadcrumbs, grated Parmesan cheese, salt, and pepper.
- Dip each eggplant slice into the beaten eggs, ensuring they are fully coated.
- Press the eggplant slices into the breadcrumb mixture, coating them evenly.
- Frying the Eggplant:
- In a large skillet, heat olive oil over medium heat.
- Fry the breaded eggplant slices in batches until golden brown on each side.
- Transfer the fried slices to a paper towel-lined plate to drain excess oil.
- Assembling the Eggplant Parmesan:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange a single layer of fried eggplant slices on top of the sauce.
- Sprinkle grated Parmesan cheese, shredded mozzarella cheese, and chopped fresh basil over the eggplant.
- Repeat the layers until all the ingredients are used, finishing with a layer of sauce, mozzarella cheese, and a sprinkle of Parmesan on top.
- Baking:
- Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly.
- Serving:
- Once baked, remove the Eggplant Parmesan from the oven.
- Allow it to cool for a few minutes before serving.
- Serve hot, garnished with additional fresh basil if desired.