Best Baked Eggplant Parmesan
Ingredients:
For the Eggplant:
2 large eggplants
1/4 cup olive oil
1 cup all-purpose flour
2 large eggs
2 cups Italian-style breadcrumbs (or panko breadcrumbs)
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Assembly:
3 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
1/4 cup chopped fresh basil or parsley (optional, for garnish)
Additional Parmesan cheese for topping (optional)
Instructions:
Prepare the Eggplant:
Preheat Oven: Preheat your oven to 400°F (200°C).
Slice Eggplant: Slice the eggplants into 1/4-inch thick rounds. Place the slices in a single layer on paper towels, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Bread the Eggplant: Set up a breading station with three shallow dishes:
Dish 1: Flour seasoned with a bit of salt and pepper.
Dish 2: Beaten eggs.
Dish 3: Breadcrumbs mixed with grated Parmesan cheese, dried oregano, garlic powder, salt, and pepper.
Coat Eggplant: Dredge each eggplant slice in flour, dip in beaten eggs, and then coat with the breadcrumb mixture. Press lightly to ensure the breadcrumbs stick.
Bake the Eggplant:
Prepare Baking Sheets: Line two baking sheets with parchment paper or lightly grease them with cooking spray.
Arrange Eggplant: Place the breaded eggplant slices in a single layer on the baking sheets. Drizzle lightly with olive oil.
Bake: Bake for 20 minutes, then flip the slices and bake for an additional 10-15 minutes, or until they are golden brown and crispy.
Assemble the Dish:
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