Eggplant Parmesan Casserole

Serves 6 · 40 min prep · 30 min cook

Ingredients

• 2 medium eggplant, sliced 1/2-inch
• 1 tbsp salt for sweating eggplant
• 1/2 cup flour
• 2 eggs, beaten
• 1 1/2 cups Italian breadcrumbs
• as needed oil for pan-frying
• 3 cups marinara sauce
• 2 cups mozzarella, shredded
• 1/2 cup Parmesan
• for serving fresh basil

Instructions

1. 1Salt eggplant slices 20 minutes; pat dry. Dredge flour-egg-breadcrumb; pan-fry until golden.
2. 2Heat oven to 375°F. Layer sauce, eggplant, mozzarella, and Parmesan; repeat.
3. 3Bake 25–30 minutes until cheese is melted and sauce bubbles.
4. 4Rest 10 minutes; top with basil.