Best Baked Eggplant Parmesan

Scrumptious Baked Eggplant Parmesan with crispy covered eggplant slices smothered in cheese and marinara. 

WHAT DOES EGGPLANT PARMESAN FLAVOR LIKE?
Eggplant parmesan tastes very just like everyday fowl parmesan. human beings often surprise what flavor the eggplant itself lends the dish.Eggplant has a totally moderate taste, like spaghetti squash. as it has this kind of mild flavor, it’s without problems utilized in recipes that have bold flavors. In some thing like eggplant parmesan, the eggplant flavor itself isn’t even without a doubt tasted.


Best Baked Eggplant Parmesan

HOW THICK DO YOU CHOP EGGPLANT FOR EGGPLANT PARMESAN?
Eggplant should be sliced approximately 1/4 inch thick whilst making eggplant parmesan. without a doubt reduce off the cease and slice into massive, 1/4-inch thick circles.

DO YOU NEED TO PEEL EGGPLANT EARLIER THAN YOU COOK DINNER IT?
The peel of an eggplant is absolutely safe to eat. however, as the eggplant grows larger and matures, the peel may additionally emerge as tough and bitter. people frequently prefer to peel large eggplants due to this, but smaller eggplants do just exceptional unpeeled. It finally ends up being a be counted of private desire.


Best Baked Eggplant Parmesan

INGREDIENTS:
  • 3 large eggplants
  • 1 teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 2 cups marinara sauce
  • 8 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • 1/2 cup freshly grated parmesan cheese divided
INSTRUCTIONS:
  1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
  2. Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
  3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
  4. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
  5. Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
  6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
  7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
  8. Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.

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