Eggplant Parmesan

Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into 1/2" thick slices
• 2 tbsp. kosher salt
• 1 1/2 cup Italian seasoned breadcrumbs
• 3 eggs
• 1/2 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)

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