Eggplant Parmesan

Instruction​

• Wash and slice egg plant into 1/4 inch discs

• Place in a colander and salt them to draw out the liquid

• Let them sit 1 hour

• While they are sitting, prepare the marinara sauce

  • Click the button below for this recipe

• Preheat oven to 400 degrees

• Rinse the eggplant and pat dry

• Create three stations:

  • A plate of flour seasoned with salt and pepper

  • A small bowl with 2 beaten eggs seasoned with salt and pepper

  • A plate of Panko bread crumbs and Parmesan cheese seasoned with salt and pepper

• Line a baking tray with foil and spray with cooking oil

• Dredge the eggplant in flour, then the egg mixture, then coat in crumbs

• Place on the baking tray and bake for 20 minutes, flipping once

• In a casserole dish, layer in the following order

  • Marinara sauce

  • Eggplant

  • Marinara Sauce

  • Mozzarella cheese

  • Parmesan Cheese

  • Fresh basil

  • Repeat until dish is filled, ending with the Parmesan

• Top with a drizzle of quality olive oil

• Bake 20-25 minutes

• Garnish with fresh basil