Easy Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• Salt
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups breadcrumbs (preferably seasoned)
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish (optional)
• Olive oil, for frying

Instructions:

1. Prepare the Eggplant:
   • Place the eggplant slices on a paper towel-lined baking sheet.
   • Sprinkle salt on both sides of each slice and let them sit for about 30 minutes. This helps draw out excess moisture.
2. Coat the Eggplant:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
   • Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
   • Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
3. Fry the Eggplant:
   • In a large skillet, heat olive oil over medium heat.
   • Fry the coated 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 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish.
   • Arrange half of the fried eggplant slices over the sauce.
   • Top with another cup of marinara sauce and half of the shredded mozzarella cheese.
5. Layer Again:
   • Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
6. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Serve:
   • Let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Enjoy your delicious homemade Eggplant Parmesan!