Eggplant Parmesan
Ingredients:
- eggplant, sliced into 1/2 inch slices - 1 large
- Kosher salt - 2 T
- Italian seasoned breadcrumbs - 1 1/2 cups
- eggs - 3
- milk - 1/2 cup
- vegetable oil, for frying - 4 T
- marinara sauce - 3 cups
- shredded mozzarella cheese - 2 cups
- shredded parmesan cheese - 1 cup
Instructions:
Salt both sides of eggplant and place in a colander, let liquid drain for 45 -60 minutes. Brush off remaining salt.
Place breadcrumbs in a shallow plate. In another dish whisk eggs and milk together. Dip both sides of eggplant slice into egg mixture then cover with breadcrumbs, shake off excess.
Place slices on a plate until all eggplant slices have been coated. In a skillet, over medium high heat, add 1 T vegetable oil. When skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and place on a plate lined with paper towels. Repeat with 1 T vegetable oil for every 2 eggplant slices. Place 1 c marinara sauce in a casserole dish. Add a layer of eggplant slices then, dollop marinara sauce on top of eggplant. Sprinkle on a generous amount of mozzarella cheese and Parmesan cheese. Repeat the layers until you run out of eggplants slices. Top casserole with cheese.
Bake in a preheated 375 degree oven for 20 - 25 minutes, until cheese is bubbly and brown on top. Garnish with chopped basil, serve hot.
