Ingredients

• 2 eggplant
• 2 tsps salt
• 4 tbsps olive oil
• 360 mls (1.5 cups) breadcrumbs
• 240 mls (1 cup) grated Parmesan cheese
• 480 mls (2 cups) mozzarella cheese, shredded
• 720 mls (3 cups) marinara sauce
• 450 gms (1 lb) spaghetti
• 240 mls (1 cup) all-purpose flour
• 3 eggs, beaten
• 1 tsp garlic powder
• 1 tsp dried oregano
• 60 mls (0.25 cup) fresh basil, chopped
• 1 tsp black pepper

Instructions

1. Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with 2 tsp of salt and let them drain in a colander for 30 minutes. Rinse and pat dry.
2. Preheat the oven to 375°F (190°C).
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of grated Parmesan, garlic powder, oregano, and black pepper.
4. Dredge each eggplant slice first in the flour, then in the egg, and finally in the breadcrumb mixture.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on each side, adding more oil as needed. Drain on paper towels.
6. Spread 1 cup of marinara sauce on the bottom of a baking dish. Layer half of the fried eggplant slices on top, followed by 1 cup of marinara sauce, 1 cup of mozzarella cheese, and 1/2 cup of grated Parmesan. Repeat with the remaining eggplant, sauce, and cheeses.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
8. While the eggplant is baking, cook the spaghetti according to package instructions. Drain and set aside.
9. Garnish the baked Eggplant Parmesan with fresh basil before serving. Serve with cooked spaghetti and additional marinara sauce on the side.

Notes

• Eggplant Parmesan is a classic Italian-American dish.
• Serve this dish with your favorite pasta sauce.