Crispy Eggplant Parmesan

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups Italian breadcrumbs
• 1 cup all-purpose flour
• 3 eggs, beaten
• 1 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves
• Olive oil for frying
• Salt to taste

Instructions

1. 1

   Salt eggplant slices on both sides and let sit on paper towels for 20 minutes to draw out moisture. Pat dry.

2. 2

   Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs mixed with half the Parmesan in a third.

3. 3

   Dredge each eggplant slice in flour, dip in egg, then press into breadcrumb mixture on both sides.

4. 4

   Heat 1/4 inch of olive oil in a large skillet over medium-high heat. Fry eggplant in batches for 2-3 minutes per side until golden and crispy. Drain on a wire rack.

5. 5

   Preheat oven to 375°F. Spread a thin layer of marinara in a 9x13 baking dish.

6. 6

   Layer fried eggplant, marinara sauce, mozzarella, and Parmesan. Repeat layers.

7. 7

   Bake for 25-30 minutes until cheese is bubbling and golden.

8. 8

   Let rest 10 minutes, then garnish with fresh basil and serve.