Eggplant Parmesan
Ingredients:
- 2 large eggplants
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Instructions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
- Slice the eggplants into 1/2-inch rounds. Set aside.
- In a shallow dish, whisk together the flour, eggs, and 1/2 cup of water. In another shallow dish, mix together the breadcrumbs, parmesan cheese, salt, and pepper.
- Dredge each eggplant slice in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture. Place the coated eggplant slices on the prepared baking sheet.
- Bake for 20-25 minutes, or until the eggplant is tender and the coating is golden brown. Remove from the oven and set aside.
- In a 9x13 inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Place a layer of eggplant slices on top of the sauce, then sprinkle with 1/4 cup of mozzarella cheese. Repeat the layering process until all of the eggplant, sauce, and mozzarella cheese has been used.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with fresh basil before serving.
This eggplant parmesan dish is a delicious twist on the classic Italian favorite. The crispy coating and melted cheese make for a satisfying and comforting meal, while the eggplant adds a healthy and flavorful touch. Serve it with a side of pasta or crusty bread for a complete and satisfying dinner. Enjoy!
