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
- 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.
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