Eggplant Parmasean

INSTRUCTIONS:

1. Slice your eggplant into thin or medium size pieces.

2. Sprinkle salt on the eggplant and place it on a paper napkin to absorb the moisture.

3. After half an hour use a wet napkin to clean up the excess salt.

4. In another plate combine your Italian breadcrumbs with grated parmesan cheese.

5. Cover each eggplant piece with the breadcrumb mixture.

6. Place a paper parchment onto your baking tray and drizzle some Olive oil.

7. Place the breadcrumb covered eggplant onto the tray and bake for 30min at 400 degrees F. (Flips sides after 15min)

8. Take it out from the oven and let it cool. 

9. Then layer it as you desire - sauce, eggplant, sauce, cheese, basil repeat! 

10. Bake at 400 degrees F until the cheese melts and turns golden brown. 

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