This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me – it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I’m sure you won’t either!
INGREDIENTS
1 large eggplant, sliced into 1/2″ thick slices
2 tbsp kosher salt
1 1/2 cup Italian seasoned breadcrumbs
3 eggs
1/2 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