Eggplant Parmesan

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!

Author: Julie Wampler

INGREDIENTS

• 1 large eggplant, sliced into 1/4" 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

1. Salt both sides of your eggplant slices and place them in a large colander in the sink.
2. Visit tablefortwoblog.com for full instructions.

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