★Ingredients
2 large eggplants, sliced into 1/2-inch rounds
Salt (for sweating the eggplants)
2 cups breadcrumbs
2 teaspoons dried Italian seasoning
1 cup grated Parmesan cheese
1 teaspoon garlic powder
2 large eggs
2 cups marinara sauce
2 cups shredded mozzarella cheese
Olive oil, for frying
Fresh basil leaves, for garnish
★Instructions
- Prepare the Eggplant:
- Lay the eggplant slices on a baking sheet lined with paper towels.
- Sprinkle both sides generously with salt.
- Let them sit for about 30 minutes to draw out excess moisture.
- Pat the slices dry with paper towels to remove the salt and moisture.
- Bread the Eggplant:
- Preheat your oven to 375°F (190°C).
- In a shallow dish, mix the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
- In another shallow dish, beat the eggs.
- Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture.
- Fry the Eggplant:
- Heat a layer of olive oil in a large skillet over medium-high heat.
- Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side.
- Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
- Assemble the Dish:
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange a layer of fried eggplant slices over the sauce.
- Top the eggplant with a layer of marinara sauce and a sprinkle of mozzarella cheese.
- Repeat the layers until all the eggplant slices are used, finishing with a layer of sauce and a generous amount of mozzarella cheese.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the eggplant Parmesan cool for a few minutes before serving.
- Garnish with fresh basil leaves and serve with a side of pasta or a green salad.
Enjoy!