Eggplant Parmesan

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4-inch thick rounds.

3. 3

   Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Pat them dry with a paper towel.

4. 4

   In a shallow bowl, beat the eggs. In another bowl, mix the breadcrumbs with black pepper.

5. 5

   Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.

6. 6

   Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

7. 7

   Spread a thin layer of marinara sauce on the bottom of a baking dish.

8. 8

   Layer half of the fried eggplant slices over the sauce.

9. 9

   Spread half of the remaining marinara sauce over the eggplant, then sprinkle with half of the mozzarella and Parmesan cheeses.

10. 10

    Repeat the layers with the remaining eggplant, sauce, and cheeses.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

12. 12

    Let it cool for a few minutes before serving. Enjoy your Eggplant Parmesan!