large eggplant (sliced into ½ inch slices)
cup seasoned breadcrumbs
cups marinara sauce
cups mozzarella cheese (shredded)
cup parmesan cheese
Handful fresh basil (chopped for garnishing)
Salt to taste
tbsp Noor Oil
Eggplant parmesan makes a refreshing and light starter; this dish even accompanies a full meal with its delicate blend of texture and flavours.
Preheat oven to 375 °F.
Salt the sliced eggplant pieces on all sides and leave it in a colander for about an hour.
Take 2 shallow plates and in one add breadcrumbs and whisk the egg into another. Dip the eggplant pieces in the egg and then coat it with the breadcrumbs evenly on all sides.
Heat a skillet over medium heat, smear Noor Oil and once hot, place the eggplant pieces on the skillet into an oven and cook on both sides till golden brown. Drain onto a large plate lined with paper towels.
Take a large casserole dish, add about 1 cup of the marinara sauce. Then add a layer of the eggplant slices. Add the remaining marinara sauce on top of the eggplant pieces.
Sprinkle the mozzarella cheese and parmesan cheese on top. Repeat layers till the eggplant pieces are over. Sprinkle the top layer with abundant grated cheese.
Place in oven and bake for about 25 minutes or until the cheese browns evenly.
Serve hot with chopped basil.