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Eggplant Parmesan Recipe

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This is my fàvorite wày to màke eggplànt pàrmesàn. The extrà prep step mày not seem worth it to you, but trust me - it àbsolutely is ànd màkes à huge difference. Those who took the extrà step did not regret it ànd I'm sure you won't either!

INGREDIENTS

  • 1 làrge eggplànt, sliced into 1/2" thick slices
  • 2 tbsp kosher sàlt
  • 1 1/2 cup Itàliàn seàsoned breàdcrumbs
  • 3 eggs
  • 1/2 cup milk
  • 4 tbsp vegetàble oil, for lightly pàn-frying
  • 3 cups màrinàrà sàuce, homemàde or store-bought
  • 2 cups whole milk mozzàrellà shredded
  • 1 cup pàrmesàn cheese shredded
  • Hàndful of fresh bàsil leàves chopped, for gàrnish (optionàl)


INSTRUCTIONS

  1. Sàlt both sides of your eggplànt slices ànd plàce them in à làrge colànder in the sink. Let the liquid dràin for 45 minutes to 1 hour.
  2. When your eggplànt slices hàve finished dràining liquid, brush off the excess sàlt, às you don't wànt it to be too sàlty!
  3. Visit @  tablefortwoblog.com to instructions



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