Eggplant Parmesan 
:
Ingredients
– 2 medium eggplants, sliced into 1/4-inch rounds
– 1 teaspoon salt 
– 1 cup all-purpose flour 
– 2 large eggs, beaten 
– 1 1/2 cups breadcrumbs (preferably Italian seasoned)
– 1/2 cup grated Parmesan cheese
– 2 cups marinara sauce 
– 2 cups shredded mozzarella cheese
– 1/4 cup chopped fresh basil (optional) 
– Olive oil for frying 
Preparation 
1. Prepare Eggplants: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
2. Bread the Eggplant: Set up a breading station with three shallow dishes. Place the flour in one dish, the beaten eggs in another, and a mixture of breadcrumbs and grated Parmesan cheese in the third. Dip each eggplant slice in the flour, then the beaten eggs, and finally coat with the breadcrumb mixture.
3. Fry Eggplant: In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
4. Assemble: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices on top. Spoon some marinara sauce over the eggplant and sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. 
6. Garnish and Serve: If desired, sprinkle with chopped fresh basil before serving. Enjoy your Eggplant Parmesan warm! 