Eggplant Parmesan

Ingredients

• 2 large eggplants
• 2 cups all-purpose flour
• 3 large eggs
• 2 cups Italian breadcrumbs
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup vegetable oil for frying
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced

Instructions

1. Slice eggplants lengthwise into 1/4-inch thick strips. Sprinkle salt on both sides and let sit for 30 minutes to remove moisture.
2. Pat eggplant slices dry with paper towels.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan cheese, Italian seasoning, pepper, and garlic.
4. Coat each eggplant slice in flour, then egg, then breadcrumb mixture.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2-3 minutes per side until golden brown. Transfer to paper towels to drain.
6. Preheat oven to 375°F (190°C).
7. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
8. Layer half of the fried eggplant slices over the sauce, overlapping as needed.
9. Top with half of the remaining marinara sauce, then sprinkle with half of the mozzarella and remaining Parmesan cheese.
10. Layer remaining eggplant slices, then top with remaining sauce and mozzarella cheese.
11. Bake for 25-30 minutes until cheese is melted and bubbly and edges are golden.
12. Let rest for 5 minutes before serving.

Notes

• Salting eggplant slices removes excess moisture and reduces bitterness.
• Use a meat mallet or heavy pan to gently press eggplant slices before breading for even cooking.
• For a lighter version, bake breaded eggplant at 400°F (200°C) for 15 minutes instead of frying.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• This dish can be assembled up to 8 hours ahead and refrigerated before baking.
• Use fresh mozzarella for best texture and flavor.