Italian Eggplant Parmigiana with Mozzarella

Ingredients

• 2 large eggplants sliced into 1/4 inch rounds
• 2 cups flour
• 4 cups breadcrumbs preferably Italian seasoned
• 4 large eggs beaten
• 1 cup parmesan cheese grated
• 3 cups tomato sauce homemade or store-bought
• 2 cups mozzarella cheese shredded
• 1/2 cup olive oil
• to taste salt
• to taste black pepper
• 1/4 cup fresh basil chopped

Instructions

1. 1 Preheat the oven to 375°F (190°C).
2. 2 Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. 3 Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with parmesan cheese.
4. 4 Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
5. 5 In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
6. 6 In a baking dish, spread a layer of tomato sauce. Arrange a layer of fried eggplant slices over the sauce. Top with more sauce and a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
7. 7 Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
8. 8 Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil before serving.