Amazing Eggplant Parmesan
Eggplant parmesan is a tangy, crispy, cheesy masterpiece! Delicious eggplant covered in a delightful mix of herbs and spices, this recipe will knock your socks off!
Foto: The Recipe Critic
Ingredients
- 2 pounds eggplant ((about 2 medium sized eggplant))
- salt
- 1/2 cup flour
- 3 large eggs
- 2 cups panko bread crumbs
- 1 cup grated parmesan cheese ((divided))
- 1 Tablespoon Italian seasoning
- 4 cups homemade marinara sauce ((or store-bought))
- 3 cups mozzarella cheese ((shredded))
- Fresh chopped basil for garnish
Steps
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Slice eggplant 1/2 inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
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Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, 3/4 cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
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Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
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Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
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In a 9x13 inch baking dish spread 1/2 cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle 1/4 cup grated parmesan on the very top.
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Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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