Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    eggplant, peeled and thinly sliced into 8

  • Kosher salt

  • 2

    eggs, beaten

  • 4

    cups panko bread crumbs

  • 6

    cups homemade marinara sauce, divided

  • 1

    (16 ounce) package mozzarella cheese, shredded and divided

  • 1/2

    cup grated Parmesan cheese, divided

  • 1/2

    teaspoon dried basil

  • Italian seasoning, to taste

  • garlic powder, to taste

  • pepper, to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Sweat eggplant by salting each side, lay flat on paper towels for 30 minutes to drain moisture. Rinse well and pat dry. Season eggs and panko (in separate bowls) with a little Italian seasoning, garlic powder and pepper. Dip eggplant slices in seasoned egg, then in seasoned panko crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes on each side. In an 8x8 inch baking dish spread marinara sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 45 minutes, or until golden brown. Allow to rest for 15 minutes.

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