Eggplant Parmigiana

Instructions

1. Prepare the eggplant
   Lightly salt the eggplant slices and place them in a colander. Let them sit for about 20 minutes to release excess moisture. Pat dry thoroughly with paper towels.
2. Bread the eggplant
   Set up a breading station with flour seasoned with salt and pepper in one dish and beaten eggs in another. Dredge each eggplant slice in flour, shake off excess, then dip in egg.
3. Fry the eggplant
   Heat 1/4 inch of olive oil in a large skillet over medium-high heat. Working in batches, fry the eggplant slices until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
4. Assemble the layers
   Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices over the sauce, slightly overlapping. Top with marinara sauce, mozzarella slices, Parmigiano-Reggiano, and sprinkle with torn basil and oregano.
5. Complete the layers
   Repeat the layering process until all ingredients are used, finishing with a layer of sauce topped with mozzarella and Parmigiano-Reggiano. Sprinkle with red pepper flakes if using.
6. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
7. Rest and serve
   Remove from oven and let rest for 10 minutes before serving. Garnish with remaining fresh basil leaves and serve warm.