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This eggplant parmesan straddles the line between a gourmet dinner and ultimate comfort food. With layers of crispy eggplant slices, rich tomato sauce, and gooey mozzarella, it's a vegetarian delight that's full of flavor. This dish is perfect for impressing your guests at a dinner party or providing a warming meal for a cozy night in. The combination of herbs and melted cheese over tender eggplant makes every bite a celebration of Italian cuisine in its finest form. Pair it with a crusty bread or a simple salad to complete the experience. Buon appetito!
Preheat the oven to 375°F (190°C).
Slice the eggplants into thin rounds and lay them on a baking sheet. Sprinkle each slice with salt and let them sit for around 20 minutes to extract moisture.
Rinse and pat the eggplant slices dry with a paper towel.
Set up a breading station with three bowls: one with flour, another with beaten eggs, and the third with breadcrumbs mixed with grated Parmesan cheese.
Dredge each eggplant slice first in flour, then dip into the egg, and finally press into the breadcrumb mixture ensuring even coating.
Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on both sides. Transfer onto a plate lined with paper towels to drain any excess oil.
In a baking dish, spread a layer of marinara sauce on the bottom. Layer fried eggplant slices over the sauce, followed by more marinara sauce, mozzarella cheese slices, and fresh basil leaves.
Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden brown.
Remove from oven and let it cool for a few minutes before serving. Garnish with additional fresh basil if desired.
