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:
- Preheat the oven to 375°F (190°C).
- 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.
- Place the flour, eggs, and breadcrumbs in separate shallow dishes.
- Dredge each eggplant slice in the flour, then the eggs, and finally the breadcrumbs mixed with Parmesan cheese.
- 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.
- Spread a layer of vodka sauce on the bottom of a 9×13 inch baking dish.
- 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.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let the eggplant Parmigiana rest for 5-10 minutes before serving. Garnish with more chopped basil if desired. Enjoy!
