Crispy Baked Eggplant Parmesan Recipe

Name: Crispy Baked Eggplant Parmesan Recipe
Ingredients: 2 large eggplants (about 2 lbs), sliced into ½-inch rounds; 1 tablespoon salt (for drawing out moisture); 1 cup all-purpose flour; 3 large eggs, beaten; 1 ½ cups panko breadcrumbs; ½ cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon black pepper; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; Fresh basil leaves (for garnish); Olive oil spray

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Ingredients

Instructions

Lay 2 lbs of ½-inch sliced eggplant on paper towels, sprinkle with 1 tablespoon salt, and let sit for 30 minutes to draw out moisture. Pat dry.
In three shallow bowls:
Dip each slice into flour, shake off excess, dip into beaten eggs, then coat fully with breadcrumb mixture.
Arrange coated slices on parchment-lined baking sheets, spray tops lightly with olive oil, and bake at 425°F for 20 minutes, flipping halfway.
Remove the baking dish with baked eggplant from the oven. Layer eggplant slices, marinara sauce, and mozzarella cheese, repeating until all ingredients are used and finishing with sauce and cheese.
Let rest 10 minutes, garnish with basil, and lift a portion slightly with a spatula to reveal the layers without removing it from the dish.