Image Credit: The Stay At Home Chef via YouTube
Baked eggplant parmesan is one of the classic meals in every household, they are rich in flavor and very easy to make. When I made this for the first time for a friend, we ended up emptying the pan but still wanting more of that baked goodness. That’s why we decided to eat them again the next time we meet. I was thankful to The Stay At Home Chef via YouTube for making this recipe, because we ended up with a satisfied and full stomach.
Line your baking sheet with a layer of paper towel, then lay the sliced eggplants about ¼ inch round. Sprinkle them with salt and let them sit for about an hour to release their moisture. Prepare three separate mixing bowls, one for a mixture of flour, salt, and pepper, one for beaten eggs, and one for a mixture of panko bread crumbs, Italian bread crumbs, and garlic powder.
Start dredging the eggplant slices in the flour mixture one at a time. Then, dip them in the egg before coating them with the bread crumb mixture. Place each of the eggplant slices evenly onto a lightly greased baking sheet, lightly sprinkle parmesan cheese. Pop them in a preheated oven at 400°F for 20 minutes, flipping halfway through.
Lightly grease a 9×13 baking dish, then spread 2 tablespoons of marinara sauce at the bottom. Layer half of the eggplant slices, then top with another layer of marinara sauce, add a layer of mozzarella slices, and sprinkle half of the basil and half of the parmesan cheese. Place the remaining eggplant slices, then cover with the remaining marinara sauce, basil, and parmesan cheese. Bake them uncovered in a preheated 400°F oven for 20-25 minutes or until the cheese is melted, the top is bubbling and lightly browned.
*All image credit belongs to The Stay At Home Chef via YouTube. Follow and subscribe to her channel for more!