Name: Eggplant Parmigiana
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: serves 8
Ingredients: 2 eggplants, thinly sliced length-wise; Salt; 2 large eggs, beaten; Black pepper; 1/3 cup all-purpose flour; 4 tbsp oil (I used Private Reserve Greek extra virgin olive oil); 2 cups tomato sauce, no salt added; 2 oz Parmesan cheese, grated (more if needed); Large bunch of fresh basil leaves (reserve a few for garnish); 8 to 10 oz fresh mozzarella cheese, sliced (more if needed)