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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let it sit for about 30 minutes to draw out moisture.
- 2
Rinse and Dry
Rinse off the salt from the eggplant slices and pat them dry with paper towels to remove excess moisture.
- 3
Set Up Breading Station
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, black pepper, and dried oregano.
- 4
Bread the Eggplant
Dredge each eggplant slice first in flour, then dip in the beaten eggs, and finally coat it in the breadcrumb mixture.
- 5
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
- 6
Layer the Ingredients
In a baking dish, spread a thin layer of marinara sauce, then layer half of the fried eggplant slices, half of the remaining marinara sauce, half of the mozzarella cheese, and half of the fresh basil.
- 7
Repeat the Layers
Repeat the layers with the remaining eggplant, marinara sauce, mozzarella cheese, and fresh basil.
- 8
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 25-30 minutes or until the cheese is bubbly and golden.
- 9
Serve
Let the eggplant parmesan cool for a few minutes before slicing. Serve warm garnished with additional fresh basil, if desired.