Baked Eggplant Parmesan

A classic Baked Eggplant Parmesan with breaded eggplants, marinara sauce, and hot bubbling mozzarella and parmesan. It's the ultimate Italian comfort food.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 20

Servings

Calories 485kcal

Author Dina

Ingredients

2 eggplants
3/4 cup all-purpose flour
2 tsp salt
1/4 tsp black pepper
1 cup Italian breadcrumbs
One cup Panko breadcrumbs
2 large eggs
2 tbsp milk
1 Garlic clove pressed
1/4 cup Olive oil
2 cups marinara or spaghetti sauce
8 ounces of fresh mozzarella
1/2 cup grated Parmesan
1/4 cup freshly chopped basil for garnish

Instructions

1 . Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
2 . Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
3 . In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
4 . In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
5 . Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
6 . Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
7 . Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
8 . Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
9 . Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
10 . Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy.

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