Classic Eggplant Parmesan

Ingredients

For the eggplant:

• 2 large eggplants, sliced into ¼-inch rounds

• 1 tbsp salt (for drawing out moisture)

• 2 cups Italian-style breadcrumbs

• 1 cup grated Parmesan cheese (divided)

• 1 tsp dried oregano

• ½ tsp garlic powder

• 3 large eggs, beaten

• 1 cup all-purpose flour

• Olive oil, for frying

For assembly:

• 3 cups marinara sauce (homemade or store-bought)

• 3 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ¼ cup fresh basil leaves (optional)

Instructions

1. Prep the eggplant:

   • Place sliced eggplant on paper towels and sprinkle with salt.

   • Let sit for 30 minutes to draw out bitterness and excess water. Pat dry.

2. Bread the eggplant:

   • Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with ½ cup Parmesan, oregano, and garlic powder.

   • Dredge eggplant slices in flour, dip in egg, then coat in breadcrumb mixture.

3. Fry the eggplant:

   • Heat olive oil in a skillet over medium-high.

   • Fry eggplant slices until golden brown on both sides. Drain on paper towels.

4. Assemble the casserole:

   • Preheat oven to 375°F (190°C).

   • In a 9×13-inch baking dish, spread a thin layer of marinara.

   • Layer fried eggplant slices, marinara, mozzarella, and Parmesan. Repeat layers.

   • Finish with marinara, mozzarella, and Parmesan on top.

5. Bake:

   • Cover with foil and bake 25 minutes.

   • Remove foil and bake another 15–20 minutes until bubbly and golden.

   • Let rest 10 minutes before serving. Garnish with basil.