Eggplant Parmesan 

Ingredients

• 2 large eggplants
• 1½ teaspoons salt
• 1½ cups Italian-seasoned breadcrumbs
• ½ cup grated Parmesan cheese
• 2 large eggs
• ¼ cup milk
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese for layering
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 tablespoons fresh basil, chopped
• Black pepper, to taste

Instructions

1. Preheat the oven to 425°F. Slice the eggplants into ¼-inch thick rounds. Sprinkle both sides with salt and let them sit for 20–30 minutes. Pat dry with paper towels.
2. Set up a breading station. Whisk the eggs with milk in one bowl. In another, combine breadcrumbs, ½ cup Parmesan, Italian seasoning, and black pepper.
3. Dip each eggplant slice into the egg mixture, then coat thoroughly with the breadcrumb mixture.
4. Arrange the breaded slices on a parchment-lined baking sheet. Lightly drizzle or spray with olive oil. Bake for 20–25 minutes, turning halfway, until golden and crisp.
5. Reduce oven temperature to 375°F. Spread a thin layer of marinara sauce in a baking dish. Add a layer of crispy eggplant, followed by marinara, mozzarella, and a sprinkle of Parmesan.
6. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
7. Bake uncovered for 25–30 minutes, until the sauce is bubbling and the cheese is melted and golden. Rest for 10 minutes before serving.
8. Garnish with fresh basil and serve warm.