Eggplant Parmesan Recipe

Directions

1. 1

   Prepare the Eggplants

   Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.

2. 2

   Set Up Breading Station

   In three separate shallow bowls, place the flour in the first, beaten eggs in the second, and breadcrumbs in the third.

3. 3

   Bread the Eggplants

   Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat with breadcrumbs. Place the breaded eggplants on a parchment-lined baking sheet.

4. 4

   Fry the Eggplants

   In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

5. 5

   Assemble the Dish

   Preheat your oven to 375°F (190°C). Spread a little pomodoro sauce on the bottom of a baking dish. Layer half of the fried eggplant slices over the sauce, followed by half of the remaining pomodoro sauce, half of the mozzarella, and half of the parmesan. Repeat the layers.

6. 6

   Bake

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

7. 7

   Garnish and Serve

   Remove from the oven and let it rest for 10 minutes. Garnish with fresh basil, and season with black pepper to taste. Serve warm.