Eggplant Parmesan

Instructions

1. Let’s start with the eggplants. Cut them into nice rounds, about a quarter of an inch thick. Sprinkle them liberally with salt, and let them sit in a colander for about 20 minutes. This will draw out any bitterness.
2. After that, rinse the eggplant slices under cold water to remove the salt and any moisture. Pat them dry with a towel so they’re ready for breading.
3. Now, set up your breading station. Place the flour in one shallow dish, the whisked eggs in another, and the breadcrumbs in a third. It’s like a little assembly line.
4. Heat the olive oil in a large skillet over medium-high heat. While that’s warming up, take an eggplant slice, dredge it through the flour, then the egg, and finally the breadcrumbs. Make sure it’s nicely coated.
5. Fry the breaded eggplant in batches, about 3 minutes on each side, or until they’re golden brown. Set them on a paper towel-lined plate to drain any excess oil.
6. Now comes the fun part, the layering! Preheat your oven to 375°F. Spread a thin layer of marinara sauce at the bottom of a baking dish. Then do a layer of eggplant, followed by mozzarella slices, a sprinkle of Parmesan, and more sauce. Repeat until you’ve used everything, finishing with cheese on top.
7. Place your assembled dish in the oven and bake for around 30-35 minutes until the top is bubbly and golden. The aromas filling your kitchen will be delightful.
8. Take it out of the oven, let it rest for a few minutes, then sprinkle with fresh basil before serving. Enjoy it with good company and a side of crusty bread.