Classic Eggplant Parmesan

Begin by preheating your oven to 375°F. Slice 2 medium eggplants into 1/4-inch thick rounds. Sprinkle salt over the eggplant slices and let them sit for 30 minutes to draw out moisture.

Rinse the eggplant slices under cold water and pat them dry with paper towels. Set up a breading station with 1 cup of all-purpose flour, 3 large eggs beaten, and 2 cups of breadcrumbs.

Dip each eggplant slice first in the flour, then in the beaten eggs, and finally coat with breadcrumbs.

Heat 1/2 cup of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side.

Remove the fried eggplant and place them on paper towels to drain excess oil. In a baking dish, spread a thin layer of marinara sauce on the bottom.

Layer half of the fried eggplant slices over the sauce. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese over the eggplant.

Repeat the layers with the remaining eggplant, sauce, mozzarella, and Parmesan. Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden. Let the dish cool for 10 minutes before serving.