Eggplant Parmesan

Ingredients:

• 2 large eggplants
• 1 cup of all-purpose flour
• 2 cups of breadcrumbs
• 4 eggs
• 2 cups of marinara sauce
• 1 cup of grated Parmesan cheese
• 2 cups of shredded mozzarella cheese
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Prepare the eggplants: Slice the eggplants into 1/4 inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
2. Breading the eggplants: Set up three shallow dishes – one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice into the flour, then the eggs, and finally the breadcrumbs, pressing to adhere.
3. Fry the eggplants: Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels.
4. Assemble the dish: Preheat the oven to 350°F (175°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer fried eggplant slices on top, followed by more marinara sauce, Parmesan cheese, and mozzarella cheese. Repeat for another layer.
5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Let the Eggplant Parmesan cool slightly before serving. Enjoy as a delicious and satisfying vegetarian meal!