Eggplant Parmesan

Ingredients

• 2 largeeggplant, sliced into rounds
• 1 1/2 cupsbreadcrumbs
• 1 cupParmesan, grated
• 2eggs, beaten
• 1/2 cupall-purpose flour
• 3 cupsmarinara sauce
• 2 cupsmozzarella, grated
• 1/4 cupfresh basil, torn
• 3 tbspolive oil
• salt

Method

1. 1

   Salt the eggplant slices and let them sit for 20 minutes, then pat them dry; this draws out bitterness and excess water. Heat the oven to 400°F while they sit.

2. 2

   Set up flour, beaten egg, and a breadcrumb-parmesan mix. Coat each slice in flour, then egg, then crumbs.

3. 3

   Arrange the slices on oiled baking sheets, brush them with oil, and bake for about 20 minutes, flipping once, until golden and crisp.

4. 4

   Spread marinara in a dish, then layer eggplant, sauce, and mozzarella, repeating and finishing with cheese.

5. 5

   Bake until bubbling and golden, about 20 minutes.

6. 6

   Scatter with basil and rest 10 minutes before serving.

Nutrition per serving