Eggplant Parmesan

• 2 eggplant (sliced 1/4" thick)
• ½ cup all-purpose flour
• 3 eggs (beaten)
• 1 ½ cup breadcrumbs
• ¾ cup Parmesan cheese (grated)
• 2 ½ cup marinara sauce
• 1 lb fresh mozzarella (sliced)
• ¼ cup fresh basil
• ¼ cup olive oil
• 1 tsp salt

How to Make It

1. 1

   Salt eggplant slices and let sit 30 minutes. Rinse and pat dry.

2. 2

   Dredge in flour, then egg, then breadcrumbs mixed with half the Parmesan.

3. 3

   Fry in olive oil in batches until golden on both sides. Drain on paper towels.

4. 4

   Spread 1/2 cup marinara in a 9x13 baking dish. Layer eggplant, marinara, and mozzarella. Repeat.

5. 5

   Top with remaining Parmesan.

6. 6

   Bake at 375°F for 25-30 minutes until bubbly. Rest 10 minutes, garnish with basil.