Ingredients

• 2 eggplant
• 1 tbsp kosher salt
• 120 mls (0.5 cup) olive oil
• 240 mls (1 cup) all-purpose flour
• 3 eggs
• 480 mls (2 cups) breadcrumbs
• 120 mls (0.5 cup) parmesan cheese
• 480 mls (2 cups) mozzarella cheese
• 960 mls (4 cups) marinara sauce
• 120 mls (0.5 cup) basil leaves
• 1 Italian loaf bread
• 120 mls (0.5 cup) butter
• 4 garlic cloves
• 2 tbsps parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants into 1/4 inch slices and lay them out on a baking sheet, sprinkling both sides with kosher salt.
3. Let the eggplants sit for 30 minutes to draw out moisture, then pat them dry.
4. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated parmesan cheese.
5. Dip each slice of eggplant into the flour, then the egg, and then the breadcrumbs, ensuring even coating.
6. Heat olive oil in a large skillet over medium heat, and fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
7. Drain the fried eggplant slices on a paper towel-lined plate.
8. In a baking dish, spread a layer of marinara sauce, then layer with fried eggplant, more marinara sauce, and shredded mozzarella cheese. Repeat the layers and finish with mozzarella cheese on top.
9. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
10. For the garlic bread: slice the Italian loaf lengthwise in half.
11. Melt the butter in a small saucepan over low heat and add minced garlic. Cook until fragrant, about 2 minutes.
12. Brush the garlic butter over the cut sides of the bread.
13. Place the bread on a baking sheet and bake in the oven until golden and crispy, about 10 minutes.
14. Once out of the oven, sprinkle the bread with chopped parsley.
15. Serve the Eggplant Parmesan hot with slices of garlic bread on the side.

Notes

• This is a classic Italian-American dish.
• Make sure to use fresh eggplants.
• You can add more garlic to the bread if you prefer.