Baked Eggplant Parmesan

Ingredients

• 2 large eggplants, sliced into 1/2 inch rounds
• 1 tablespoon salt, for sweating the eggplant
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups seasoned italian breadcrumbs
• 1 cup grated parmesan cheese, divided
• 1/2 cup olive oil, for pan-frying
• 3 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Instructions

1. Lay the eggplant rounds on paper towels, sprinkle both sides with the tablespoon of salt, and let sit for 30 minutes to draw out bitterness and moisture; pat completely dry afterward.
2. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup of the Parmesan, oregano, and pepper in the third.
3. Dredge each eggplant slice in flour, dip in egg, then press into the breadcrumb mixture to coat both sides evenly.
4. Heat 1/4 cup of the olive oil in a large skillet over medium-high heat until shimmering, then fry the eggplant in batches for 2 to 3 minutes per side until deep golden brown, adding more oil as needed.
5. Transfer fried slices to a wire rack set over a baking sheet to drain and stay crisp; do not stack them while hot.
6. Preheat the oven to 375 degrees F and spread 1/2 cup of the marinara sauce in the bottom of a 9x13 inch baking dish.
7. Layer a third of the eggplant slices over the sauce, top with 1 cup of marinara, a third of the mozzarella, and a sprinkle of the remaining Parmesan.
8. Repeat the layers two more times, finishing with a generous layer of mozzarella on top.
9. Cover loosely with foil, tenting it so the cheese does not stick, and bake for 25 minutes.
10. Remove the foil and bake for another 15 to 20 minutes, until the cheese is melted, golden in spots, and the sauce is bubbling at the edges.
11. Let the dish rest for 10 minutes before slicing so the layers set and hold together, then scatter fresh basil over the top before serving.

Nutrition

Calories	460
Protein	20 g
Fat	26 g
Carbs	38 g
Fiber	7 g
Sodium	920 mg

Estimated per serving