Best Baked Eggplant Parmesan
This
oven-baked aubergine and parmesan recipe is lightened by being baked in a
crispy Panko breadcrumb, while retaining the delicious and comforting flavors
of the classic dish!
Ingredients
- 2 large eggs
- 1 teaspoon salt
- 3 medium eggplants
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- ¼ teaspoon pepper
- 1 cup all purpose flour
- ¼ cup chopped fresh basil
- 1 cup Italian style bread crumbs
- 1 teaspoon salt
- 8 ounces fresh mozzarella sliced
- 1/2 cup freshly grated parmesan cheese divided
Instructions
First, Slice
eggplant into 1/4 inch slices. Arrange in a single layer on a baking sheet
lined with paper towels and sprinkle with salt. Let stand for 1 hour to release
moisture.
Then, Preheat
the oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
Set up 3
shallow dishes for dredging. In the first dish, combine the flour, salt and
pepper. In the second dish, beat the eggs. In the third dish, mix panko
breadcrumbs, Italian breadcrumbs and garlic powder.
Work one
after another, flirt eggplant slices in flour mixture, dip into egg mixture,
and coat with bread crumb mixture. Place on the prepared baking sheet in an
even layer. Sprinkle with a thin layer of parmesan cheese.
Roast in preheated
oven for 20 minutes, turning eggplant slices halfway through cooking.
Spread 2
tablespoons marinara at the bottom of a slightly greased 9x13 dish.
Layer half
of eggplant slices on the bottom. Cover with half of the remaining marinara,
then apply to all slices of mozzarella. Sprinkle half of the basil and half of
the Parmesan cheese.
Place
remaining eggplant slices on top and cover with remaining marinara, basil and
parmesan.
Bake at 400
degrees for 20-25 minutes until cheese is melted and top is bubbling and
slightly browned. Happy Cooking Time.
