Italian Eggplant Parmesan with Marinara

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• 1 cup all-purpose flour, sifted
• 3 cups breadcrumbs, seasoned
• 4 large eggs, beaten
• 1 cups grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can crushed tomatoes, 28-ounce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Sprinkle eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. 03
   Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4. 04
   Dredge each eggplant slice in flour, then dip in eggs, and finally coat with breadcrumbs. Set aside.
5. 05
   In a large skillet, heat olive oil over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
6. 06
   To make the marinara sauce, heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15 minutes.
7. 07
   In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, sprinkle with Parmesan and mozzarella cheese. Repeat layers, ending with cheese on top.
8. 08
   Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
9. 09
   Allow to cool for a few minutes before serving. Garnish with fresh basil if desired.