Eggplant Parmesan

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium eggplants
• •1 tsp salt
• •1 cup all-purpose flour
• •2 large eggs
• •1 cup breadcrumbs
• •1 cup marinara sauce
• •2 cups shredded mozzarella cheese
• •1/2 cup grated Parmesan cheese
• •1 tsp dried oregano
• •1 tsp dried basil
• •1/4 tsp black pepper
• •olive oil spray or 2 tbsp olive oil for drizzling
• •fresh basil leaves for garnish (optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Slice each eggplant into 1/2-inch thick rounds and sprinkle the salt over them. Let them sit for 15 minutes to draw out excess moisture.

3. 3

   Rinse the salt off the eggplant slices under cold water and pat them dry with paper towels.

4. 4

   Set up a breading station: Place the flour in one bowl, beat the eggs in another bowl, and put the breadcrumbs mixed with oregano, basil, and black pepper in a third bowl.

5. 5

   Dip each eggplant slice into the flour, then the beaten eggs, and finally coat in the breadcrumb mixture, ensuring an even coating.

6. 6

   Arrange the breaded eggplant slices on a baking sheet and spray with olive oil or drizzle with olive oil. Bake for 20 minutes, flipping halfway through until golden brown and crispy.

7. 7

   In a baking dish, spread a thin layer of marinara sauce, layer half of the baked eggplant, sprinkle with half of the mozzarella and a sprinkle of Parmesan. Repeat the layers, finishing with remaining cheese on top.

8. 8

   Bake for an additional 10 minutes or until the cheese is melted and bubbly. Let it cool for 5 minutes before serving. Garnish with fresh basil if desired.