Easy & Satisfying Eggplant Parmesan with Mozzarella and Basil

Eggplant parm is quite possibly one of my favorite meals. It’s so delicious and comforting – definitely a go-to when I am craving Italian food. 

Eggplant Parm

Serves: 6

Total time: 3 hours

Ingredients

• 1 med or 2 small eggplants, sliced ~¼” thick
• 2 c Flour
• 3 eggs
• 2 ½ c bread crumbs (i use panko for extra texture)
• ¼ c grated parm cheese
• 2 tbs italian season
• ¼ c salt
• Homemade tomato sauce, or 8 c of marinara
• Sliced mozzarella
• Fresh basil for topping

Directions

1. Cut eggplant into ¼” thick slices. Lay on a paper towel-lined cookie sheet and sprinkle generously with salt. Cover with a paper towel and let sit for 20 mins. Preheat oven to 425°F. After 20 mins, flip the eggplant slices over and sprinkle with salt. Cover with a paper towel and let sit for another 20 mins. 
2. While the eggplant is resting, assemble your flour and breadcrumbs:
   1. Bowl 1: Flour and Italian seasoning
   2. Bowl 2: Eggs
   3. Bowl 3: Breadcrumbs and parm
3. Once the eggplant is finished resting, pat dry with paper towels and begin coating the slices first with flour, then eggs, and finally breadcrumbs. Place, evenly spaced, on a lined cookie sheet and bake for 20 mins or until browned. Remove from oven and set aside. 
4. Pour tomato sauce into a casserole dish, covering the bottom, and begin layering the eggplant slices. Top with more marinara sauce and finish with mozzarella slices and fresh basil. 
5. Reduce heat to 375°F and bake for 30 minutes, or until cheese is bubbly.