Classic Eggplant Parmesan

Wash and slice the eggplants into 1/2-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with salt. Let them sit for 30 minutes to sweat out excess moisture and bitterness.

After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.

Dredge each eggplant slice first in flour, shaking off excess, then dip in the beaten eggs, and finally coat evenly with the breadcrumb and Parmesan mixture.

Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.

Preheat the oven to 375°F (190°C). In a baking dish, spread about 1 cup of marinara sauce on the bottom.

Layer half of the fried eggplant slices over the sauce. Spoon another cup of marinara sauce over the eggplant, then sprinkle with half the remaining Parmesan and one and a half cups of mozzarella.

Repeat the layering with the remaining eggplant, sauce, Parmesan, and mozzarella.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake an additional 15-20 minutes, or until the cheese is bubbly and golden.

Let the eggplant Parmesan rest for 10 minutes before serving. Garnish with chopped fresh basil.