Prep time: 75 mins
Cook time: 20 mins
Total time: 1 hour 35 mins
Serves: 4
Ingredients:
1 large eggplant, sliced into ½” thick slices
2 tbsp. kosher salt
1½ cup Italian seasoned breadcrumbs
3 eggs
½ cup milk
4 tbsp. vegetable oil, for lightly pan-frying
3 cups marinara sauce, homemade or store-bought
2 cups whole milk mozzarella, shredded
1 cup parmesan cheese, shredded
Handful of fresh basil leaves, chopped, for garnish (optional)
Instructions:
Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt, as you don’t want it to be too salty!
In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess.
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