Berenjenas A La Parmesana Eggplant Parmesan

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.

2. Start by preparing the eggplant slices. Sprinkle them with salt and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with a paper towel.

3. Set up a breading station with three shallow bowls - one with flour, one with beaten eggs, and the last one with breadcrumbs mixed with grated Parmesan cheese.

4. Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Lastly, coat the slice in the breadcrumb and cheese mixture, pressing gently to adhere.

5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Place the fried slices on a paper towel-lined plate to drain any excess oil.

6. Once all the eggplant slices are fried, start assembling the Eggplant Parmesan in the prepared baking dish. Begin by spreading a layer of tomato sauce at the bottom of the dish.

7. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with shredded mozzarella cheese and chopped basil. Repeat the layers until all the ingredients are used, finishing with a generous layer of mozzarella on top.

8. Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.

9. Remove the foil and switch the oven to the broil setting. Broil the Eggplant Parmesan for an additional 2-3 minutes until the cheese is golden and bubbly.

10. Let the dish rest for a few minutes before serving. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese, if desired.