Eggplant Parmigiana

Ingredients

• •2 lbs, sliced lengthwise into ¼-inch planks baby eggplant
• •1 cup all-purpose flour
• •2, beaten eggs
• •1½ cups panko breadcrumbs
• •1 teaspoon salt
• •½ teaspoon black pepper
• •½ cup olive oil
• •15 oz ricotta cheese
• •¼ cup, chopped fresh basil
• •2 cups marinara sauce
• •2 cups mozzarella cheese, shredded
• •½ cup Parmesan cheese, grated

Instructions

1. 1Pat the eggplant slices dry with paper towels and season both sides with salt and pepper.
2. 2Set up three shallow bowls with flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with a pinch of salt in the third.
3. 3Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs.
4. 4Heat olive oil in a large skillet over medium-high heat and fry the breaded eggplant in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels.
5. 5Preheat your oven to 375°F and lightly oil a 9x13-inch baking dish.
6. 6Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
7. 7In a small bowl, combine the ricotta cheese, fresh basil, and ¼ cup of Parmesan cheese.
8. 8Layer half of the fried eggplant slices in the baking dish, then spread half of the ricotta mixture over them.
9. 9Add half of the remaining marinara sauce over the ricotta layer, then sprinkle with half of the mozzarella cheese.
10. 10Repeat the layers with the remaining eggplant, ricotta mixture, marinara sauce, and top with the remaining mozzarella and Parmesan.
11. 11Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top.
12. 12Remove from the oven and let rest for 5 minutes before serving alongside your favorite pasta.