How to make Classic Baked Eggplant Parmesan

First, slice the eggplants into pieces about 1 inch thick. Lay them onto a tray and sprinkle with some salt. Let stand for approximate 20-30 minutes to draw out the moisture.

Rinse the slices to remove any residual salt, and then dry them thoroughly, pressing gently to make sure they are free of water.

Meanwhile, heat up oil in a large pan over medium heat. You'll need enough oil to shallow fry your eggplant slices.

Prepare three separate bowls - one with flour seasoned with salt and pepper, one with beaten eggs, and the third with breadcrumbs. Dredge each eggplant slice in this order: flour, beaten egg, and then breadcrumbs.

Fry the coated slices in the hot oil until golden brown, then drain on kitchen towels. Preheat your oven to 350°F (175°C).

In a large baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplants. On top of the eggplants, place a layer of mozzarella cheese and sprinkle some Parmesan. Repeat these layers until all ingredients are used, finishing with mozzarella and Parmesan on top.

Bake for about 30-40 minutes, until the cheese on top is golden and the sauce is bubbling.

Let it cool slightly before serving, garnished with fresh basil or parsley leaves.