Baked Eggplant Parmesan

Ingredients

• 2 eggplants, sliced into rounds
• 1 cup flour, 2 eggs, 2 cups seasoned breadcrumbs (breading)
• 3 cups marinara
• 2 cups grated mozzarella
• ½ cup parmesan
• Olive oil
• Fresh basil

Method

1. Salt the eggplant slices and rest 20 minutes to draw out bitterness and water, then pat very dry — wet eggplant steams instead of crisping.
2. Bread each slice: flour, egg, breadcrumbs. Arrange on oiled sheet pans, brush with oil, and bake at 425°F until crisp and golden, 20 minutes, flipping once.
3. Layer in a dish: marinara, eggplant, mozzarella — repeat — finishing with parmesan.
4. Bake 15 minutes until bubbling and bronzed. Rest 10 minutes so it sets, then tear basil over the top.