Authentic Italian Eggplant Parmigiana

 "Ingredients:

- 2 large eggplants

- 1 cup all-purpose flour

- 3 large eggs, beaten

- 2 cups breadcrumbs

- 1 cup fresh grated Parmesan cheese

- 2 cups mozzarella cheese, shredded

- 2 cups marinara sauce

- Vegetable oil for frying

- Fresh basil leaves for garnish

- Salt to taste

Instructions:

1. Slice the eggplant into 1/2 inch thick pieces. Sprinkle each piece with salt and let them sit for about an hour. This process will draw out the bitter juices of the eggplant.

2. Rinely rinse the eggplant slices under cold water and dry them thoroughly with paper towels.

3. In three separate bowls, place the flour, beaten eggs and a mixture of the breadcrumbs and half of the Parmesan cheese.

4. Heat the oil in a large frying pan over medium heat. Dip each eggplant slice first in the flour, then in the beaten egg, and finally in the breadcrumb mixture.

5. Fry the eggplant slices in the hot oil until they are golden brown on each side. Once done, place them on a plate lined with paper towels to drain the excess oil.

6. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce, then place a layer of eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat these layers until all ingredients are used, finishing with a layer of cheese on top.

7. Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden brown.

8. Let the eggplant Parmigiana rest for about 10 minutes before serving. Garnish with fresh basil leaves.

Cooking Time: Prep time is 1 hour 15 minutes, cooking time is 40 minutes. Total time is approximately 2 hours.

Nutrition Information: A serving of eggplant Parmigiana has approximately 350 calories, 22 grams of fat, 28 grams of carbohydrates, and 14 grams of protein.

Tips: 

- Choosing the right eggplant is key. Go for ones that are firm and have a glossy skin.

- The amount of salt needed for the initial salting of the eggplant slices will vary depending on the eggplant's size and bitterness.

- Instead of frying, you can also roast the eggplant slices for a healthier version of this"