Berenjenas a la parmesana

Ingredientes

• 2 large eggplants (sliced into 1/2" rounds)
• 1 teaspoon salt (or to taste)
• 1 cup all-purpose flour
• 3 large eggs (beaten)
• 2 cups Italian breadcrumbs
• 2 tablespoons Italian seasoning
• 1 1/4 cup parmesan cheese (shredded)
• 1 teaspoon pepper (or to taste)
• 1/4 cup olive oil
• 4 cups marinara sauce
• 4 cups mozzarella cheese (shredded)
• 2 tablespoons° parsley (chopped, or basil)

Preparación

1. 1

   Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.

2. 2

   Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.

3. 3

   Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.

4. 4

   Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.

5. 5

   Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.

6. 6

   Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.

7. 7

   Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.

8. 8

   Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.