Eggplant Parmesan

Ingredients

• 2 large eggplants
• 1 cup flour
• 3 eggs, beaten
• 2 cups breadcrumbs
• Olive oil
• 1 jar tomato sauce
• 2 cups grated Parmesan
• Salt and pepper to taste
• Fresh basil leaves (optional)

Step-by-step preparation

1. Preheat the oven to 180 °C.
2. Cut the eggplants into slices about 0.5 cm thick. Season with salt and pepper.
3. Set up three shallow dishes: one with flour, one with the beaten eggs and one with the breadcrumbs.
4. Dip each eggplant slice in flour, then in egg and finally in breadcrumbs, making sure each slice is well coated.
5. In a frying pan, heat enough olive oil to cover the bottom. Fry the eggplant slices over medium heat until golden and crisp. Drain them on a tray lined with paper towels.
6. In a separate pan, warm the tomato sauce over medium-low heat and season with salt and pepper.
7. In an ovenproof dish, layer the fried eggplant slices with tomato sauce and grated Parmesan. Repeat the layers until you’ve used all the ingredients, finishing with Parmesan.
8. Bake for about 20–25 minutes, until the cheese is golden and bubbling.
9. Serve the eggplant Parmesan hot, topped with fresh basil leaves if you like.