A Funny Eggplant Parmesan Story

Once upon a time, there was a young man named Mario who lived in a small Italian village. Mario loved to cook and had a passion for creating delicious meals for his friends and family. One day, he decided to make Eggplant Parmesan for his guests. However, he had never made this dish before and didn't quite understand the recipe.

So, instead of using breadcrumbs, he used croutons. And instead of using marinara sauce, he used ketchup. To his surprise, his guests loved it! They said it was the best Eggplant Parmesan they had ever tasted.

From that day on, Mario became known for his unique twist on the classic dish and started serving "Crouton-Crusted Ketchup-Topped Eggplant Parmesan" at all his dinner parties. His guests always left happy and satisfied, and Mario's fame as a chef only continued to grow.

The end.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups Italian-seasoned breadcrumbs
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (24-ounce) jar marinara sauce
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Place the flour in a shallow dish. Place the beaten eggs in another shallow dish. Place the breadcrumbs in a third shallow dish.
3. Dip each eggplant slice first into the flour, then into the eggs, and finally into the breadcrumbs, making sure to coat well.
4. In a large skillet, heat the olive oil over medium heat. Cook the eggplant slices in the hot oil until golden brown, about 2 minutes on each side.
5. In the prepared baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a single layer of eggplant slices over the sauce.
6. Sprinkle parmesan cheese and mozzarella cheese over the eggplant. Spoon a little marinara sauce over the cheese. Repeat layering with the remaining eggplant, cheese, and marinara sauce.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
8. Let cool for 5 minutes. Sprinkle with fresh basil and serve hot.

Enjoy your delicious Eggplant Parmesan!