Eggplant Parmesan
Crispy breaded eggplant slices baked and layered with marinara, mozzarella, and Parmesan for a classic Italian vegetarian entree
1 hour 40 minutes, 6 Servings
Crispy breaded eggplant slices baked and layered with marinara, mozzarella, and Parmesan for a classic Italian vegetarian entree
1 hour 40 minutes, 6 Servings
Ingredients
| 2 large (about 2 1/2 lbs.) | Eggplants, sliced into 1/2-inch rounds |
| 1 Tbsp., plus more to taste | Kosher salt |
| 1 cup | All-purpose flour |
| 3 | Large eggs |
| 2 cups | Panko breadcrumbs |
| 1 cup, divided | Grated Parmesan cheese |
| 1 tsp. | Dried oregano |
| 1 tsp. | Garlic powder |
| 1/4 cup | Olive oil |
| 4 cups | Marinara sauce |
| 2 cups | Shredded mozzarella cheese |
| 1/4 cup | Fresh basil leaves, torn |
Preparation
| 1. Place the eggplant slices in a colander and sprinkle both sides with the salt (1 Tbsp.). |
| 2. Let the eggplant sit for 30 minutes to release excess moisture. |
| 3. Rinse the eggplant slices under cold water and pat dry with paper towels. |
| 4. Preheat the oven to 425°F and line two baking sheets with parchment paper. |
| 5. Place the flour (1 cup) in a shallow bowl . |
| 6. Whisk the eggs (3) in a second shallow bowl . |
| 7. Combine the panko (2 cups), 1/2 cup of the Parmesan cheese, the oregano (1 tsp.), and garlic powder (1 tsp.) in a third shallow bowl . |
| 8. Dredge each eggplant slice in the flour, shaking off the excess. |
| 9. Dip the floured slice into the egg, then press into the panko mixture to coat both sides. |
| 10. Arrange the breaded slices in a single layer on the prepared baking sheets. |
| 11. Drizzle the olive oil (1/4 cup) evenly over the slices. |
| 12. Bake for 20 minutes, flipping the slices halfway through, until golden and crisp. |
| 13. Reduce the oven temperature to 375°F. |
| 14. Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish. |
| 15. Arrange half the baked eggplant slices in a single layer over the sauce. |
| 16. Spoon 1 cup of the marinara sauce over the eggplant. |
| 17. Sprinkle with half the mozzarella cheese (2 cups) and 2 tablespoons of the remaining Parmesan. |
| 18. Repeat the layers with the remaining eggplant, marinara sauce, mozzarella, and Parmesan. |
| 19. Bake for 25 minutes, until the cheese is melted and bubbly. |
| 20. Let the dish rest for 10 minutes. |
| 21. Garnish with the torn basil (1/4 cup) before serving. |
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