Recipe: Eggplant Parmesan

Eggplant Parmesan

Serves 6

Ingredients

Method

2 Large Eggplants, Sliced Into 1/2-inch Rounds

1½ cu All-purpose Flour

3 Large Eggs, Beaten

2 cu Italian-style Breadcrumbs

1 cu Grated Parmesan Cheese

1½ cu Shredded Mozzarella Cheese

3 cu Marinara Sauce (Recipe for Marinara Sauce in Recipes )

½ cu Vegetable Oil

¼ tsp Salt

¼ tsp Black Pepper

Preheat the oven to 350°F (180°C).

Season the eggplant slices with salt and black pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the Parmesan cheese.

Dredge each eggplant slice in flour, shaking off the excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing to adhere.

In a large skillet, heat the vegetable oil over medium heat. Fry the breaded eggplant slices for 3-4 minutes per side until golden brown. Drain on paper towels.

In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices over the sauce. Spoon more sauce over the eggplant, then sprinkle with a layer of mozzarella and Parmesan cheese.

Repeat the layers until you run out of ingredients, finishing with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese.

Bake the eggplant Parmesan for 35-40 minutes, or until the cheese is melted and bubbly.

Let it rest for 10 minutes before slicing and serving. Enjoy the eggplant Parmesan with a side of crusty bread or over spaghetti.