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Endless Love Eggplant Parmesan

Endless Love Eggplant Parmesan

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Olive oil for frying
  • Fresh basil leaves for garnish (optional)

Instructions
 

  • Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
  • Bread the Eggplant: Dredge each slice in flour, dip into the beaten eggs, and coat with breadcrumbs mixed with oregano and basil.
  • Fry the Eggplant: In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
  • Assemble the Dish: In a baking dish, spread a layer of marinara sauce, then layer with fried eggplant, mozzarella, and Parmesan cheese. Repeat layers until ingredients are used up, finishing with cheese on top.
  • Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes or until the cheese is bubbly and golden.
  • Serve: Let it cool for a few minutes, garnish with fresh basil, and serve hot.