Eggplant Parmesan

Slice the eggplant into 1/2-inch lengthwise. If desired, sprinkle both sides lightly with salt and let sit on a rack or paper towels for 15–20 minutes to draw out moisture; then pat dry.

Set up a breading station: place the beaten eggs in one shallow bowl and the Italian breadcrumbs .

Heat a large skillet over medium heat and add enough oil to coat the bottom (about 1/4 inch). When the oil is hot, dredge each eggplant slice first in the beaten egg, then press into the breadcrumbs to coat.

Fry the breaded eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side. Do not overcrowd the pan. Transfer fried slices to a paper-towel-lined plate to drain.

Assemble the dish: spread a thin layer of marinara over the bottom of the prepared baking dish, add a single layer of fried eggplant, spoon more marinara over the eggplant, and top with a portion of the mozzarella (and a sprinkle of Parmesan if using). Repeat layers until ingredients are used, finishing with sauce and a final layer of mozzarella and Parmesan.

Bake in the preheated oven until the sauce is bubbling and the cheese is melted and lightly golden, about 20 minutes. You can put soil on top of your dish until the last five minutes so the cheese won’t burn.

Let the Eggplant Parmesan rest for 5–10 minutes before serving. Garnish with fresh basil if desired and serve warm.

Instead of frying, the eggplant you could also bake it. take a baking sheet coated with oil. Place the slices of eggplant that have been dredge through the egg and a breadcrumbs. Bake each side approximately 10 minutes, or until each side is golden brown. Then you are ready to layer these eggplant slices into the casserole as above.