Ingredients:

• Eggplants, 2 large, sliced into 1/2-inch rounds

• Salt

• All-purpose flour, 1 cup

• Eggs, 3, beaten

• Breadcrumbs, 2 cups

• Mozzarella cheese, shredded, 2 cups

• Parmesan cheese, grated, 1 cup

• MBN Classic Sauce, 32oz, or Mariniara Sauce.

• Fresh basil leaves, chopped

• Avocado Oil- 1/2-1 cup, for frying

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Salt the eggplant slices and let them sit for 10-15 minutes to remove excess moisture. Rinse the salt off and pat the slices dry.

3. Place the flour, eggs, and breadcrumbs in separate shallow dishes.

4. Dredge each eggplant slice in the flour, then the eggs, and finally the breadcrumbs mixed with Parmesan cheese.

5. Heat a large skillet over medium heat and add enough oil to coat the bottom. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.

6. Spread a layer of vodka sauce on the bottom of a 9×13 inch baking dish.

7. Arrange a layer of eggplant slices over the sauce, followed by another layer of sauce, mozzarella cheese, and chopped basil. Repeat the layers until all the ingredients are used up, finishing with a thick layer of shredded mozzarella cheese on top.

8. Cover the baking dish with aluminum foil and bake for 25 minutes.

9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

10. Let the eggplant Parmigiana rest for 5-10 minutes before serving. Garnish with more chopped basil if desired. Enjoy!