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Eggplant Parmesan

yield: 4 total time: 85 minutes
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Ingredients

  • 1 eggplant large, sliced into 1/2" thick slices
  • 2 tablespoons kosher salt
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 3 eggs
  • 1/2 cup milk
  • 4 tablespoons vegetable oil for lightly pan-frying
  • 3 cups marinara sauce homemade or store-bought
  • 2 cups mozzarella whole milk, shredded
  • 1 cup Parmesan cheese shredded
  • 1 handful fresh basil leaves chopped, for garnish, optional
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