Eggplant Parmigiana

Instructions

Prepare the Eggplant: Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
Cook the Eggplant: Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Alternatively, bake the slices at 400°F (200°C) for 20 minutes until tender.
Assemble the Dish: In a baking dish, spread a layer of tomato sauce. Add a layer of eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Add some basil leaves. Repeat the layers until all ingredients are used, ending with a layer of cheese and breadcrumbs if using.
Bake: Preheat the oven to 375°F (190°C). Bake the Eggplant Parmigiana for about 30-35 minutes, until the top is golden and bubbly.
Serve: Let the dish rest for a few minutes before serving. Garnish with extra basil leaves and enjoy hot.