Spago’s Eggplant Parmesan Recipe

Preheat oven to 375°F.

Cut eggplants into 1/4 inch slices.

Season eggplant slices with salt and let sit for 15 minutes.

Rinse off salt with cold water and pat dry.

Place flour, beaten eggs, and breadcrumbs in separate bowls.

Coat each eggplant slice in flour, then in the beaten egg, and finally in the breadcrumbs.

In a large skillet, heat olive oil over medium-high heat.

Fry the eggplant slices until golden brown, about 2-3 minutes on each side.

Once all eggplant slices are fried, place them in a baking dish.

Pour marinara sauce over the eggplant slices.

Sprinkle parmesan cheese and shredded mozzarella cheese over the marinara sauce.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let cool for 5 minutes before serving.