★Ingredients
2 cups marinara sauce
2 large eggplants, cut into slices
Salt
Olive oil
1 cup grated Parmesan cheese
1 cup all-purpose flour
2 cups shredded mozzarella cheese
3 large eggs, beaten
Fresh basil leaves (optional, for garnish)
2 cups bread crumbs
★Instruction
- Slice the eggplants into 1/4-inch thick rounds.
- Lay the slices on a baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out moisture. Pat the slices dry with paper towels.
- Bread the Eggplant Slices*
- Preheat your oven to 375°F (190°C).
- Place the flour in a shallow dish, the beaten eggs in another, and the bread crumbs in a third.
- Dip each eggplant slice first in flour, then in beaten eggs, and finally in bread crumbs, pressing to adhere.
- Cook the Eggplant*
- Heat a generous amount of olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed. Transfer the fried slices to a paper towel-lined plate to drain.
- Assemble the Parmigiana*
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Arrange a layer of fried eggplant slices over the sauce.
- Spoon more marinara sauce over the eggplant, and sprinkle with a layer of Parmesan and mozzarella cheeses.
- Repeat the layers (eggplant, marinara, cheeses) until all the eggplant slices are used up, ending with a final layer of marinara sauce and cheeses.
- Bake*
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Enjoy!