Published: by Absolutely Recipes, in the recipes category.

Eggplant Parmesan Recipe.

Ingredients:

2 large eggplants
Salt
1 cup (120g) all-purpose flour
4 large eggs, beaten
2 cups (200g) breadcrumbs
1 cup (100g) grated Parmesan cheese
2 cups (480ml) marinara sauce
2 cups (225g) shredded mozzarella cheese
Fresh basil leaves for garnish
Olive oil for frying

Recipe Instructions:

Preheat the oven to 375°F (190°C).
Slice the eggplants into ¼-inch thick rounds. Place the slices in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the slice in the breadcrumb and Parmesan mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer them to a paper towel-lined plate to drain excess oil.
In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and a sprinkle of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and golden.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves.

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