Eggplant Parmesan

Ingredients:

• 1 large eggplant
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Peel and slice the eggplant into 1/4 inch thick rounds.
3. In one shallow dish, add the flour. In another dish, beat the eggs. In a third dish, mix together the breadcrumbs, parmesan cheese, salt and pepper.
4. Dredge the eggplant slices in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
5. In a large skillet, heat the olive oil over medium-high heat. Add the breaded eggplant slices and cook for 2-3 minutes on each side, until golden brown. Remove from heat and drain on a paper towel-lined plate.
6. In a 9x13 inch baking dish, spread a thin layer the marinara sauce on the bottom. Layer half of the eggplant slices on top, followed by 1 cup of marinara sauce, half of the mozzarella cheese, and half of the chopped basil. Repeat with the remaining ingredients.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot, topped with additional chopped basil, if desired.