Weekly Recipe 

Instructions:
Prepare the Eggplant:

Slice the eggplants into 1/4-inch thick rounds. Lay the slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture. After 30 minutes, rinse the salt off and pat the slices dry with paper towels.
Set Up Breading Station:

In one shallow dish, place the flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs and grated Parmesan cheese.
Bread the Eggplant:

Dredge each eggplant slice in the flour, coating both sides. Dip in the beaten eggs, then press into the breadcrumb mixture, making sure each slice is well-coated.
Fry the Eggplant:

Heat about 1/4 inch of olive oil in a large skillet over medium heat. Once hot, add the eggplant slices in batches, frying for about 2-3 minutes per side until golden brown and crispy. Place the fried eggplant slices on a paper towel-lined plate to drain any excess oil.
Assemble the Eggplant Parmesan:

Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices on top of the sauce, slightly overlapping if necessary. Spoon more marinara sauce over the eggplant slices, then sprinkle with shredded mozzarella cheese.
Bake:

Repeat the layers until all the eggplant slices are used up, ending with a layer of marinara sauce and mozzarella cheese on top. Sprinkle a bit of Parmesan cheese over the top for added flavor. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:

Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.