Eggplant Parmesan

Ingredients

• 1 1/2 tsp kosher salt
• 1 cup all-purpose flour
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan
• for frying olive oil
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 2 tbsp chopped basil
• 2 medium eggplants, sliced into rounds
• 3 eggs, beaten

Method

1. Salt the eggplant slices and let them sit 20 minutes, then pat dry.
2. Dredge the eggplant in flour, then egg, then breadcrumbs mixed with Parmesan.
3. Fry in a shallow layer of olive oil until golden on both sides; drain on paper towels.
4. Heat the oven to 400°F. Spread a little marinara in a baking dish, then layer eggplant, sauce, and mozzarella.
5. Repeat the layers and finish with mozzarella.
6. Bake 25–30 minutes until bubbly; rest 10 minutes and finish with basil.

Notes

Salting the eggplant improves texture and helps it brown better.