Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• Salt
• 2 cups breadcrumbs (preferably Italian seasoned)
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, chopped (for garnish)
• Olive oil

Instructions:

1. Prepare the Eggplant:
   • Preheat your oven to 375°F (190°C).
   • Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out bitterness. Rinse and pat dry with paper towels.
2. Coat the Eggplant:
   • In a shallow dish, combine the breadcrumbs and grated Parmesan cheese.
   • Dip each eggplant slice into the breadcrumb mixture, pressing gently to adhere.
3. Cook the Eggplant:
   • Heat a thin layer of olive oil in a large skillet over medium-high heat.
   • Fry the eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Place them on paper towels to drain excess oil.
4. Assemble the Dish:
   • Spread a thin layer of marinara sauce on the bottom of a baking dish.
   • Arrange a layer of fried eggplant slices over the sauce.
   • Spoon more marinara sauce over the eggplant, followed by a layer of shredded mozzarella cheese.
5. Bake:
   • Repeat layers until all ingredients are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
   • Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
6. Serve:
   • Let the Eggplant Parmesan rest for a few minutes before serving.
   • Garnish with chopped fresh basil leaves if desired.

Enjoy your Eggplant Parmesan with a side of pasta or a fresh green salad!