Eggplant Parmesan

Name: Eggplant Parmesan
Cook time: 20 min
Yield: 4
Ingredients: 1 large eggplant, sliced into ½" thick slices; 2 tbsp. kosher salt; 1½ cup Italian seasoned breadcrumbs; 3 eggs; ½ 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)

Eggplant Parmesan was pinched from <a href="http://www.tablefortwoblog.com/eggplant-parmesan/" target="_blank">www.tablefortwoblog.com.</a>

INGREDIENTS

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1 large eggplant, sliced into ½" thick slices

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2 tbsp. kosher salt

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1½ cup Italian seasoned breadcrumbs

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3 eggs

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½ cup milk

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4 tbsp. vegetable oil, for lightly pan-frying

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3 cups marinara sauce, homemade or store-bought

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2 cups whole milk mozzarella, shredded

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1 cup parmesan cheese, shredded

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Handful of fresh basil leaves, chopped, for garnish (optional)

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