Eggplant Parmesan

Preheat the Oven Preheat the oven to 375°F (190°C).

Prepare the Eggplant Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt on both sides of each slice and let them sit for about 10 minutes to draw out the moisture. Pat dry with paper towels.

Coat the Eggplant Slices In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with grated Parmesan cheese and chopped parsley.

Bread and Fry the Eggplant Dip each eggplant slice into the flour, shaking off any excess. Then dip into the beaten eggs, allowing any excess to drip off. Finally, coat with the breadcrumb mixture, pressing gently to adhere.

Fry the Eggplant Slices Heat about 1/4 inch of oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Tomato Sauce In a separate saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened and fragrant, about 5 minutes.

Simmer the Tomato Sauce Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Layer the Eggplant Parmesan Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil.

Repeat the Layers Repeat the layers until all the eggplant slices are used, ending with a layer of cheese on top.

Bake the Eggplant Parmesan Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.

Serve the Eggplant Parmesan Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.