Best Baked Eggplant Parmesan
Ingredients:
For the Eggplant:
2 large eggplants
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably whole wheat or Panko)
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper, to taste
Olive oil spray
For the Marinara Sauce:
1 (24-ounce) jar marinara sauce (store-bought or homemade)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
For Assembly:
2 cups shredded mozzarella cheese
1/4 cup chopped fresh basil (or dried basil if fresh isn’t available)
Extra grated Parmesan cheese for topping
Instructions:
Prepare the Eggplant:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
Slice the eggplants into 1/4-inch thick rounds. Place the slices in a colander, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
Bread the Eggplant:
Set up a breading station: In one shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Bake the Eggplant:
Arrange the breaded eggplant slices in a single layer on the prepared baking sheets. Spray lightly with olive oil spray.
Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crispy.
Prepare the Marinara Sauce:
ADVERTISEMENT
