Eggplant Parmesan
Instructions
- 1
Slice eggplants into 1/2-inch thick rounds. Layer them in a colander, sprinkling salt between layers. Let sit for 30 minutes to draw out moisture.
- 2
Preheat oven to 375°F (190°C). Rinse eggplant slices and pat completely dry with paper towels.
- 3
Set up breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano in a third.
- 4
Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
- 5
Heat olive oil in a large skillet over medium-high heat. Fry breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain.
- 6
Spread 1 cup marinara sauce in the bottom of a 9x13 inch baking dish. Layer half the eggplant slices, overlapping slightly.
- 7
Top with half the remaining marinara and half the mozzarella. Repeat layers with remaining eggplant, sauce, and cheese.
- 8
Sprinkle remaining Parmesan cheese on top and season with black pepper.
- 9
Bake for 35-40 minutes until bubbling and golden brown on top. Let rest for 10 minutes.
- 10
Garnish with fresh basil leaves before serving.
Chef's Note
"The secret to perfect eggplant parmesan is removing excess moisture - don't skip the salting step! For a lighter version, try baking the breaded eggplant slices at 425°F instead of frying them."
