Certainly! Here’s a simple recipe for Eggplant Parmesan:

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1 cup grated Parmesan cheese
• 3 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplants in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan.
4. Dip each eggplant slice into the flour, shaking off the excess. Then dip it into the beaten eggs, and finally, coat it with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the eggplant to adhere.
5. In a large skillet, heat enough olive oil over medium heat for frying. Fry the breaded eggplant slices in batches until they are golden brown on both sides. Place them on paper towels to drain any excess oil.
6. In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with mozzarella cheese and chopped basil. Repeat the layers, finishing with a layer of sauce and a generous topping of mozzarella.
7. Bake in the preheated oven for about 25-30 minutes or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.

This Eggplant Parmesan is delicious on its own or served over pasta. Enjoy your homemade Italian dish!