Easy Eggplant Parmesan (Cheese-Pull!)

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Preheat the oven to 325°F.
2. Lay the sliced eggplant on a baking sheet lined with paper towel, salt it and leave it for 30 minutes. Pat dry. (Optional step.)
3. Set up two shallow bowls: one with the beaten eggs and one with the flour.
4. Dust each eggplant slice in flour, shaking off the excess, then dip it in the egg and let the excess drip off. Set the slices on a large tray.
5. Heat the olive oil in a large frying pan over medium heat until shimmering but not smoking. Fry the eggplant slices in batches if needed, 3 to 5 minutes per side, until golden. Drain on paper towels.
6. In a casserole dish, spread some tomato sauce, add a layer of fried eggplant, then sprinkle with Parmesan, basil and mozzarella, and season to taste. Repeat until everything is used, finishing with tomato sauce and mozzarella on top.
7. Set the dish on a baking sheet and bake at 325°F for 30 minutes, until the sauce bubbles and the cheese has melted.
8. Rest for 10 minutes, then scatter fresh basil on top before serving.

Summarized from The Mediterranean Dish's video. Watch it for the details.