Eggplant Parmigiana

🔥 Prep

• Slice the 2 eggplants into ½‑inch (about 1 cm) rounds and sprinkle each side with a pinch of salt, letting them sit for 15 minutes to draw out moisture.
• Pat the eggplant slices dry with paper towels.
• Measure out ½ cup of breadcrumbs and ½ cup of grated Parmesan into a shallow bowl; mix together for the coating.
• Slice the 200 g mozzarella into thin pieces or shred it.
• Have the 500 ml tomato sauce ready in a saucepan.

🔥 Cook

• 1. Preheat the oven to 375 °F (190 °C).
• 2. Heat a large skillet over medium heat and add enough olive oil to coat the bottom.
• 3. Dip each eggplant slice first in beaten egg (optional) then press into the breadcrumb‑Parmesan mixture, coating both sides.
• 4. Fry the coated slices in the skillet for 3‑4 minutes per side until golden brown, then transfer to a paper‑towel‑lined plate to drain excess oil.
• 5. Spread a thin layer of the 500 ml tomato sauce on the bottom of a 9×13‑inch baking dish.
• 6. Arrange a layer of the fried eggplant slices over the sauce, overlapping slightly.
• 7. Sprinkle a portion of the shredded 200 g mozzarella and a tablespoon of grated Parmesan over the eggplant.
• 8. Repeat layers: sauce, eggplant, mozzarella, Parmesan, ending with a generous sauce top and the remaining cheese.
• 9. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
• 10. Remove the foil and bake uncovered for an additional 10‑15 minutes until the cheese is bubbly and golden.
• 11. Let the eggplant Parmigiana rest for 5‑10 minutes before slicing.

🔥 Serve

• Cut into squares and serve warm, garnished with fresh basil leaves if desired.
• Pair with a simple green salad dressed with olive oil and lemon juice.
• Accompany with crusty Italian bread or garlic toast for soaking up extra sauce.