Eggplant Parmesan
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 3 medium eggplant (1 lb. each) peeled and sliced ½-inch thick
  • 2 cups flour
  • 4 eggs beaten
  • 2 cups seasoned breadcrumbs
  • 2 cups olive oil, plus more as needed
  • 4 cups marinara sauce
  • 1 cup shredded mozzarella
  • ½ cup shredded Parmesan
  • 1 small bunch fresh basil
Instructions
  1. Preheat oven to 400F.
  2. Heat the oil in a pan over medium-high heat. Dredge eggplant slices in flour, then egg, then breadcrumbs. Fry until golden brown, about 2 minutes per side. Drain on paper towels.
  3. Spread 1 cup of the marinara in the bottom of a a 12-inch round baking dish (or something of a similar size). Top with a layer of eggplant. Sprinkle with ⅓ of the cheeses and ⅓ of the basil. Repeat with remaining eggplant, cheese and sauce. For the top layer, put the sauce and basil on top of the eggplant and the cheese last.
  4. Bake for about 30 minutes until the eggplant Parmesan is bubbly and cheese is golden brown.
Recipe by white plate blank slate at https://whiteplateblankslate.com/eggplant-parmesan/