Eggplant Parmigiana

Steps

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1. 1
   Select fresh eggplant and slice into even, round pieces.
   ≈0:30
2. 2
   Set up three shallow dishes with flour in one, beaten eggs in another, and breadcrumbs in the third, seasoning the flour and breadcrumbs with salt and black pepper.
   ≈1:18
3. 3
   Coat each eggplant slice in flour, then dip in egg, and finally coat with breadcrumbs, ensuring even coverage.
   ≈1:43
4. 4
   Heat oil in a pan until hot, then carefully fry the breaded eggplant slices on both sides until golden brown.
   ≈5:18
5. 5
   Transfer the fried eggplant to paper towels to drain excess oil.
   ≈4:14
6. 6
   Spread tomato sauce on the bottom of a baking dish, arrange eggplant slices on top, then layer with more sauce, mozzarella, and pecorino cheese.
   ≈13:45
7. 7
   Top with a final layer of cheese, ensuring the mozzarella won't burn during baking.
   ≈16:51
8. 8
   Place the dish in a 400°F oven and bake for approximately 30 minutes until the cheese is melted and golden.
   ≈5:34
9. 9
   Remove from the oven and let rest briefly before serving. Garnish with fresh basil if desired.
   ≈18:41