Melanzane alla Parmigiana

Ingredients

• 2 large eggplant
• 16 oz mozzarella cheese
• 1 cup parmesan cheese
• 4 cups tomato sauce
• 1 cup fresh basil
• 1 cup olive oil
• 2 cups breadcrumbs
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 cups olive oil (for frying)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat dry with paper towels.

4. 4

   Set up a breading station: Place flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder, salt, and pepper in a third.

5. 5

   Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.

6. 6

   In a large skillet, heat 2 cups of olive oil over medium-high heat. Fry the breaded eggplant slices in batches for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.

7. 7

   In a 9x13 inch baking dish, spread a layer of tomato sauce on the bottom.

8. 8

   Layer half of the fried eggplant slices over the sauce. Top with half of the mozzarella cheese, half of the parmesan cheese, and half of the fresh basil.

9. 9

   Repeat the layers with the remaining ingredients: sauce, eggplant, mozzarella, parmesan, and basil.

10. 10

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

11. 11

    Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

12. 12

    Let the dish rest for 10 minutes before slicing. Serve hot and enjoy your Melanzane alla Parmigiana!