Baked Eggplant Parmesan

Ingredients

• 1 large eggplant (sliced lengthwise into 1/4-inch planks)
• 1 cup all-purpose flour
• 2 eggs (beaten)
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1.5 cups shredded mozzarella cheese
• 1/2 cup olive oil
• 1 tsp Italian seasoning
• salt and pepper to taste
• fresh basil

Method

1. Preheat oven to 375°F and brush eggplant slices with olive oil; salt generously and let sit 10 minutes.
2. Set up three bowls: flour, beaten eggs, and panko mixed with Parmesan; coat each slice in each station.
3. Heat olive oil in a skillet and pan-fry eggplant slices until light golden (2–3 minutes per side).
4. Layer in a baking dish with marinara sauce and mozzarella, ending with mozzarella on top.
5. Bake for 20 minutes until cheese is bubbling and golden; top with fresh basil before serving.