INGREDIENTS
2 large eggplants, sliced into 1/2 inch thick rounds
salt, for sprinkling on eggplant
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian breadcrumbs
olive oil or avocado oil, for frying
3 cups marinara sauce, homemade or store-bought
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
a few leaves of fresh basil, for garnish
1 pound spaghetti, cooked al dente
salt and pepper, to taste
INSTRUCTIONS
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Begin by slicing the eggplants into 1/2 inch thick rounds. Lay them out on a kitchen towel or cooling rack, and sprinkle both sides lightly with salt. Let them sit for about 15 minutes to draw out moisture. After 15 minutes, pat the eggplant slices dry with paper towels to remove excess moisture and salt.
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Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Italian breadcrumbs. Coat each eggplant slice first in flour, shaking off any excess. Dip next into the beaten eggs, and finally coat well with breadcrumbs. Set aside on a clean plate.
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Heat olive oil in a large skillet over medium heat. Once the oil is hot, fry the eggplant slices in batches, without crowding the skillet. Fry each side for about 2-3 minutes or until golden brown and crispy. Drain the fried eggplant slices on a wire rack or paper towels to remove excess oil.
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Preheat your oven to 375°F (190°C).
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In a baking dish, spread a thin layer of marinara sauce. Place a layer of fried eggplant slices over the sauce. Top each slice with more marinara sauce, then sprinkle generously with mozzarella, Parmesan, and Romano cheeses. Repeat the layers until all the eggplant slices are used, finishing with a cheese layer on top.
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Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly, and the edges are beginning to brown. If desired, broil for 2-4 minutes to brown the cheese on top.
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Preparing the Spaghetti:
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While the eggplant is baking, cook the spaghetti in a large pot of salted boiling water until al dente. Drain and toss with some of the marinara sauce.
Serving:
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Serve the baked eggplant Parmesan hot, garnished with fresh basil leaves. Accompany it with the spaghetti on the side, adding more marinara sauce if desired.
