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Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.

hbisthebest

Best Baked Eggplant Parmesan

large eggplants

salt

all purpose flour

pepper

large eggs

panko bread crumbs

Italian style bread crumbs

garlic powder

marinara sauce

ounces fresh mozzarella sliced

chopped fresh basil

freshly grated parmesan cheese divided

oven

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.

Preheat oven to 400 degrees F. Lightly grease a large baking sheet.

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.

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.

Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.

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.

Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.

Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.