Baked Eggplant Parmesan

Instructions

If using larger, older eggplants, you may prefer to peel them to avoid any tough or bitter skin. Slice eggplant into 1/4 inch rounds. Ideally, you'll want 12 slices. Lay out in a single layer on a paper towel-lined baking sheet and sprinkle with 1 teaspoon salt. Let sit 1 hour to release moisture and draw out any bitterness.

After 1 hour, rinse the salt from the eggplant slices and pat them dry with paper towels.

Preheat oven to 400 degrees Fahrenheit. Lightly grease a large 18x13-inch baking sheets with nonstick cooking spray.

Set up 3 shallow dishes for dredging. In the first dish, stir together 1 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper. In the second dish, whisk 2 large eggs until frothy. In the third dish, stir together 1 cup panko bread crumbs, 1 cup Italian style bread crumbs, and 1 teaspoon garlic powder.

Working one at a time, dredge each eggplant slice in the flour mixture, dip in the egg mixture, and then coat in the breadcrumb mixture. Place the coated slices onto the prepared baking sheet in an even layer. Sprinkle a light coating of 1/4 cup parmesan cheese on top.

Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through so both sides get crispy.

Spread 2 tablespoons of marinara sauce into the bottom of a lightly greased 9x13-inch baking dish. Use six of the roasted eggplant slices to line the bottom of the pan. Spoon 1 cup marinara over each eggplant slice. Then layer with the mozzarell a slices to cover. Sprinkle 2 tablespoons basil over top and 2 tablespoons parmesan cheese.

Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 cup marinara, basil, and parmesan cheese.

Bake, uncovered, in the 400-degree Fahrenheit oven for 20-25 minutes, until the cheese is melted and the top is bubbling and lightly browned.

Remove from the oven and let it cool for a few minutes before serving.

Main Course