4 tbsp vegetable oil, for lightly pan-frying
1 c parmesan cheese, shredded
½ c milk
3 c marinara sauce, homemade or store-bought
2 c whole milk mozzarella, shredded
1 large eggplant, sliced into 1/2-inch-thick slices
A handful of fresh basil leaves, chopped, for garnish (optional)
1 ½ c Italian seasoned breadcrumbs
2 tbsp kosher salt, (DO NOT USE TABLE SALT)
Sprinkle salt over the eggplant slices.
Place the eggplant slices onto a wire rack. Let them rest for about an hour to remove most of the liquid.
Pat dry the eggplant slices with paper towels to remove most of the salt.
Add breadcrumbs into a mixing bowl.
In a separate mixing bowl, add the milk and eggs. Whisk until well blended.
Coat each eggplant with egg mixture and breadcrumbs. Make sure to shake off any excess. Repeat the process with the rest of the eggplant slices.
Arrange the coated eggplant slices onto a large baking sheet.
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Place a skillet on the stove and turn the heat to medium-high.
Add 1 tablespoon of oil and allow it to become hot.
Add 2 coated eggplant slices into the hot skillet, then cook each side for a few minutes until they turn golden brown.
Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the slices.
Add 1 cup of marinara sauce into a large casserole dish and spread it evenly.
Arrange the eggplant slices into the prepared casserole dish over the marinara sauce.
Add the sauce over and spread it evenly.
Sprinkle Parmesan cheese and mozzarella cheese on top. Repeat the process until everything is arranged in layers.
Place the casserole inside the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.
Broil for another 5 minutes, then remove it from the oven.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!