Eggplant Parmesan Recipe

Preheat oven to 400F

Slice eggplant into ⅓-inch round slices. see notes.

In a wide, shallow bowl, whisk eggs, milk, salt, pepper and chili flakes. In another wide shallow bowl, mix equal parts panko and parmesan.

Line 2 large baking sheets with parchment. Spray the parchment with spray oil ( or brush). Dip the eggplant slices into the egg mixture, then dredge each side into the panko/parm mixture. Place on the sheet pans, repeating until all are done. Sprinkle any excess panko-parmesan mixture over top. Spray or generously with olive oil. Bake 20-25 minutes, until golden and crispy. The goal is to get the eggplant golden and crispy, so be patient. All ovens are different, this may take longer- feel free to use your broiler.

Mix ½ cup water into your marina sauce to make 3 cups.

Assemble: Grease a 9×13 inch baking dish. Cover the bottom with ¾ cup marinara sauce. Saving the best-looking pieces for the top, layer half of crispy eggplant over the sauce. Drizzle with 1 cup marinara, add ½ of the mozzarella and half the parmesan. Add fresh oregano if you like. Add the final layer of eggplant, cover with remaining marinara, sprinkle with remaining parmesan, and top with mozzarella. Season with salt and pepper.

Bake at 400 F uncovered for 20-25 minutes until beautifully golden and edges are bubbling.

Garnish with fresh basil.