Eggplant Parmesan Recipe (Fried or Baked)

This Eggplant Parmesan recipe has layers of crispy, breaded eggplant slices that can be fried or baked then nestled in marinara sauce and melted mozzarella cheese.

subheading: For the Eggplant Parmesan:

3 globe eggplants , sliced just shy of ½" thick

kosher salt

4 cups marinara sauce (recipe below) , or storebought marinara

⅓ cup all-purpose flour

3 eggs , beaten

2 cups Italian seasoned breadcrumbs

1 cup grated Parmesan cheese

1 cup neutral oil for frying

8 ounces shredded mozzarella cheese

fresh basil leaves

subheading: For the Marinara Sauce:

1 28-ounce can peeled whole San Marzano tomatoes in puree

¼ cup olive oil

4 garlic cloves , peeled and smashed

1 tablespoon tomato paste

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 sprigs basil

Directions at foodiecrush.com

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