Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds

• Salt

• 2 cups breadcrumbs

• 1 cup grated Parmesan cheese

• 2 teaspoons dried Italian herbs

• 3 eggs, beaten

• 4 cups marinara sauce

• 2 cups shredded mozzarella cheese

• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Eggplant:

   • Sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes to draw out moisture. Rinse and pat dry.

2. Bread the Eggplant:

   • Preheat the oven to 375°F (190°C). Combine breadcrumbs, Parmesan cheese, and Italian herbs in a shallow dish. Dip each eggplant slice in beaten eggs, then coat with the breadcrumb mixture.

3. Bake the Eggplant:

   • Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown.

4. Assemble the Dish:

   • Spread a layer of marinara sauce in the bottom of a baking dish. Add a layer of baked eggplant slices, top with marinara sauce, and sprinkle with mozzarella cheese. Repeat layers, finishing with mozzarella on top.

5. Bake:

   • Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.