Eggplant Parmesan Recipe

Directions

1. 1

   Prepare the Eggplants

   Slice the eggplants into 1/4 inch thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.

2. 2

   Rinse and Dry

   After 30 minutes, rinse the eggplants under cold water to remove excess salt. Pat them dry with paper towels.

3. 3

   Coat the Eggplants

   In a bowl, beat the eggs. In another bowl, combine breadcrumbs, garlic powder, black pepper, and basil. Dip each eggplant slice into the egg mixture, then coat it with the breadcrumb mixture.

4. 4

   Fry the Eggplants

   In a large skillet, heat 1/2 cup of olive oil over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes on each side. Add more oil as needed.

5. 5

   Layer the Dish

   In a baking dish, spread a layer of marinara sauce on the bottom. Place a layer of fried eggplant slices, followed by half of the mozzarella cheese and half of the Parmesan cheese. Repeat the layers, finishing with a layer of marinara sauce and the remaining cheeses on top.

6. 6

   Bake

   Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

7. 7

   Let it Rest

   Once baked, let the Eggplant Parmesan sit for about 10 minutes before slicing and serving.