Eggplant Parmesan

Instructions

1. Preheat your oven to 375°F (190°C). This ensures it’s hot and ready when you need it.
2. Slice the eggplants into 1/4-inch thick slices. Sprinkle each slice with a pinch of salt and lay them flat on a paper towel. This helps to draw out moisture and reduces bitterness.
3. Let the salted eggplant slices sit for about 10 minutes, then blot them dry with another paper towel. This step is crucial for a crispy texture.
4. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
5. Dredge each eggplant slice first in flour, then egg, and finally the breadcrumb mixture. Press gently to ensure the crumbs adhere.
6. Heat olive oil in a large skillet over medium heat. Once hot, add the breaded eggplant slices in a single layer. Cook for 2-3 minutes per side until golden brown. Cook in batches if necessary.
7. As the eggplant slices are fried, place them on a baking sheet lined with paper towels to remove excess oil.
8. In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant on top of the sauce.
9. Sprinkle a handful of mozzarella cheese over the eggplant layer. Repeat the layering process with the remaining eggplant, sauce, and cheese.
10. Once all the layers are assembled, sprinkle Italian herbs on top. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
11. Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired before serving.