Description
Crisp-edged eggplant slices transform into a cheesy masterpiece as bubbling marinara and melted mozzarella meld beneath fragrant basil. Each bite crackles with herbed panko crunch and savory Parmesan notes.
Ingredients
- 2 medium eggplants
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Slice eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Arrange on a wire rack and let sit for 20 minutes to draw out moisture.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pat eggplant slices dry with paper towels. Place flour in one shallow bowl. In a second bowl whisk eggs and water. In a third bowl combine panko, Parmesan, Italian seasoning, garlic powder, and black pepper.
- Dredge each eggplant slice in flour, then dip into the egg mixture, and press into the breadcrumb mixture to coat evenly.
- Arrange coated slices on the prepared baking sheet and lightly brush or spray both sides with olive oil.
- Bake for 20 minutes, flipping once halfway through, until golden brown and crispy.
- Reduce oven temperature to 400°F. Spread 1/2 cup marinara sauce on the bottom of a shallow baking dish.
- Place half of the baked eggplant slices in a single layer, spoon half of the remaining sauce over them, and sprinkle with half of the mozzarella. Repeat with another layer.
- Bake for 10 minutes or until the cheese is melted and bubbly.
- Garnish with chopped basil and parsley before serving.
Notes
- Salting the eggplant helps remove excess moisture and bitterness.
- Using Panko breadcrumbs creates a light, extra-crispy coating.
- For best results use low-moisture mozzarella to prevent a watery bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.