Eggplant Parmesan

Instructions

1. Prepare the eggplant
   Arrange eggplant slices in a single layer on paper towel-lined baking sheets. Sprinkle both sides with salt and let stand for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
2. Set up the breading station
   Place flour in one shallow dish. In a second dish, beat the eggs. In a third dish, mix breadcrumbs with 1/2 cup Parmesan cheese and Italian herbs. Season each mixture with pepper.
3. Bread and fry the eggplant
   Dip each eggplant slice in flour, then egg, then breadcrumb mixture, pressing to adhere. Heat olive oil in a large skillet over medium heat. Working in batches, fry eggplant until golden brown, about 2-3 minutes per side. Transfer to paper towel-lined baking sheets to drain.
4. Assemble the dish
   Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of eggplant slices over sauce, overlapping slightly. Top with 1 cup sauce, 1/3 of the mozzarella, and a sprinkle of Parmesan. Repeat layers twice more, ending with sauce, mozzarella, and remaining Parmesan.
5. Bake the eggplant parmesan
   Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake until cheese is bubbly and golden, about 15-20 minutes more. Let stand for 10 minutes before serving.
6. Garnish and serve
   Sprinkle fresh basil over the top before serving. Cut into portions and serve hot as a main dish or alongside pasta.