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 cup olive oil
• to taste salt
• to taste black pepper
• 1 cup fresh basil, chopped

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Season the eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry with paper towels.
3. 03
   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. 04
   Dredge each eggplant slice in the flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture.
5. 05
   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. 06
   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. 07
   Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
8. 08
   Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil before serving.