Recipe of Eggplant Parmesan

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups breadcrumbs
• 1 cup grated Parmesan cheese
• 3 large eggs, beaten
• salt and pepper to taste
• olive oil for frying
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• fresh basil leaves for garnish

Instructions:

• Lay out the eggplant slices and sprinkle with salt. Allow them to sit for about 30 minutes. This process helps draw out excess moisture.

• After 30 minutes, pat the eggplant slices dry with a paper towel.

• In a bowl, mix breadcrumbs with grated Parmesan. Meanwhile beat the eggs in a separate bowl.

• Dip each eggplant slice into the beaten eggs, ensuring it's well-coated, then dredge it through the breadcrumb and Parmesan mixture.

• Heat olive oil in your SENSARTE Nonstick Deep Frying Pan over medium-high heat.

• Fry the breaded eggplant slices until they achieve a golden-brown crispiness on both sides.

• Place them on a paper towel-lined plate to absorb any excess oil.

• Preheat your oven to 375°F.

• In a separate SENSARTE Nonstick Sauté Pan, warm the marinara sauce over medium heat.

• Grab the new SENSARTE Nonstick Detachable Handle Frying Pan Skillet, start layering: marinara sauce, fried eggplant slices, and shredded mozzarella. Repeat until all ingredients are used, finishing with a generous layer of mozzarella on top.

• Place the SENSARTE Nonstick Detachable Handle Frying Pan Skillet (remember to remove the detachable handle in advance) in the preheated oven and bake for 25-30 minutes or until the cheese is melted and bubbly, with a golden-brown crust.

• Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving. Enjoy!