This baked eggplant parmesan recipe has layers of crispy coated eggplant, savory marinara sauce, and loads of melty mozzarella and parmesan cheese!
Ingredients :
2 pounds eggplant sliced ¼ inch
1 tablespoon kosher salt
½ cup all-purpose flour
4 large eggs
2 cups seasoned bread crumbs
½ teaspoon garlic powder
½ teaspoon basil
1 cup shredded Parmesan cheese divided
26 ounces marinara sauce or homemade
2 ½ cups shredded mozzarella cheese
¼ cup chopped fresh parsley or basil
Directions :
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
Slice the eggplant into ¼-inch thick rounds. Sprinkle the salt over the slices, tossing them to coat evenly. Let the salted slices sit on a rack or a paper towel-lined pan for 20 minutes.
In one shallow bowl, whisk the eggs. Place the flour in a second bowl. In a third bowl, combine Italian breadcrumbs, ½ cup Parmesan cheese, garlic powder, and basil.
Rinse the salted eggplant under cold water and then pat dry with paper towel.
Dredge each eggplant slice in flour, dip in the egg, and then coat with breadcrumb mixture, gently pressing to adhere. Place the coated slices on prepared pans. Spray or drizzle with olive oil or cooking spray.
Bake for 5 minutes, flip, then bake for another 5 minutes until golden brown. Remove from the oven and reduce the temperature to 400°F.
Spread 1 cup of pasta sauce in a 9×13-inch baking dish or casserole dish. Layer with ½ of the eggplant, herbs, marinara sauce, mozzarella, and remaining Parmesan. Repeat the layers, finishing with cheese.
Bake for 23 to 28 minutes until golden and bubbly. Garnish with additional basil and parsley if desired.
