Eggplant Parmesan

Preheat oven to 400ºF.

Peel eggplant, then slice into 1 – 1 1/2 inch slices. Sprinkle with salt to draw out any extra water, then let sit on a paper towel for about 20 minutes.

Pat dry eggplant slices, then heat up vegetable oil in a skillet on medium-high heat. In a shallow dish, add breadcrumbs, then eggs to another. Dip each slice into egg and then coat in breadcrumbs until all slices have been covered.

Add each eggplant slice to the oil, working in batches if you have to, and cook until each side is golden brown. Blot any excess oil with a paper towel.

To the bottom of a 9 x 13 casserole dish, spread 1/2 cup of tomato sauce. Lay down half of the amount of eggplant slices, then scoop on another 1/2 cup of sauce. Sprinkle on 1/2 cup of mozzarella cheese then garnish with some fresh basil.

For the top layer, lay down the rest of your eggplant slices then top with remaining sauce and remaining cheese. Garnish with basil.

Bake for 20-25 minutes or until cheese is golden brown and bubbly.

Enjoy!