Eggplant parmesan

Ingredients

• 2 largeEggplant, sliced into rounds
• 1 1/2 cupsBreadcrumbs
• 1 cupParmesan, grated
• 2Eggs, beaten
• 1/2 cupAll-purpose flour
• 3 cupsMarinara sauce
• 2 cupsMozzarella, grated
• 1/4 cupFresh basil, torn
• 3 tbspOlive oil
• Salt

Method

1. 1

   Salt the eggplant slices and let them sit 20 minutes, then pat dry — this draws out bitterness and excess water.

2. 2

   Set up flour, beaten egg, and a breadcrumb-parmesan mix. Coat each slice in flour, then egg, then crumbs.

3. 3

   Arrange on oiled sheets, brush with oil, and bake at 400°F until golden and crisp, about 20 minutes, flipping once.

4. 4

   Spread marinara in a dish, then layer eggplant, sauce, and mozzarella, repeating and finishing with cheese.

5. 5

   Bake until bubbling and golden, about 20 minutes.

6. 6

   Scatter with basil and rest 10 minutes before serving.