Eggplant Parmesan

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• Salt, for drawing out moisture
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups Italian-seasoned breadcrumbs
• 1/2 cup grated Parmesan, divided
• 1/3 cup olive oil, for frying
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

Instructions

1. 1Lay the eggplant slices on paper towels, sprinkle both sides generously with salt, and let sit for 20 to 30 minutes to draw out excess moisture; pat dry.
2. 2Set up a breading station with the flour in one bowl, the beaten eggs in a second, and the breadcrumbs mixed with a quarter cup of the Parmesan in a third.
3. 3Dredge each eggplant slice in flour, dip in egg, and coat in the breadcrumb mixture, pressing gently to adhere.
4. 4Heat the olive oil in a large skillet over medium heat and fry the eggplant slices in batches for 2 to 3 minutes per side, until golden brown; drain on paper towels.
5. 5Preheat the oven to 375 F. Spread a thin layer of marinara in the bottom of a baking dish, then layer fried eggplant, more marinara, and mozzarella, repeating until all the eggplant is used, finishing with sauce and cheese.
6. 6Sprinkle the remaining Parmesan on top and bake for 25 to 30 minutes, until bubbling and golden.
7. 7Let rest for 5 to 10 minutes before garnishing with basil and serving.

Comments

Loading comments…