Eggplant Parmesan: A Delicious and Easy Italian Classic

Ingredients:

• 2 large eggplants, sliced into 1/4 inch rounds
• 2 cups of tomato sauce
• 1 cup of breadcrumbs
• 1 cup of grated Parmesan cheese
• 1/2 cup of all-purpose flour
• 2 eggs, beaten
• 1/2 cup of olive oil
• Salt and black pepper, to taste
• Fresh basil leaves, chopped (optional)

Eggplant Parmesan is a classic Italian dish that is perfect for any occasion. It's a delicious and easy recipe that can be made in just a few simple steps. The dish features layers of crispy fried eggplant, tangy tomato sauce, and gooey melted cheese. It's a perfect dish for vegetarians, as it's hearty, flavorful, and filling.

Instructions:

Begin by preheating your oven to 375°F. Slice the eggplants into 1/4 inch rounds and sprinkle them with salt. Let them sit for 10-15 minutes to release excess moisture, then rinse them and pat them dry with a paper towel.

Next, prepare your breading station. You'll need three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan cheese. Dredge the eggplant slices in the flour, then dip them into the egg mixture, and finally coat them in the breadcrumb mixture.

Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until they're golden brown and crispy, about 2-3 minutes per side. Drain them on a paper towel-lined plate.

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Add a layer of fried eggplant slices, then top them with another layer of tomato sauce and a sprinkling of Parmesan cheese. Repeat the layers until all the ingredients are used up, making sure to end with a layer of tomato sauce and Parmesan cheese on top.

Bake the Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly. Garnish with chopped fresh basil leaves, if desired, and serve hot with crusty bread and a green salad.