Eggplant Parmesan Recipe

Eggplant Parmesan RecipeShow more

Ingredients
2 large eggplants
1 teaspoon salt
1 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
2-3 large eggs
1 cup panko bread crumbs
1 teaspoon garlic powder
marinara sauce
8 ounces fresh mozzarella, sliced
¼ cup chopped fresh basil
½ cup freshly grated parmesan cheese

Instructions
1 - Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture. Give them a quick rinse and will also wash away all the excess salt
2 - Preheat oven to 400 degrees F. Lightly
grease a large baking sheet.
3 - Set up 3 shallow dishes for dredging in the
flour, In the second dish, whisk eggs. In the third dish, stir together panko bread
crumbs.
4 - Working one at a time, dip eggplant
slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese
5- Roast in the preheated oven for 20 minutes,
flipping eggplant slices halfway through.
6 -Spread 2 tablespoons of marinara into the
bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan
cheese.
7 - Place remaining eggplant slices on top and
cover with remaining marinara, basil, and parmesan cheese.
8 - Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.