Eggplant Parmesan Recipe

Preheat the oven to 425 degrees F.

Prepare two baking pans with parchment paper, then set aside.

Slice the eggplant to about ¼ inch thick, then place them on a rack or pan.

Sprinkle generously with salt, then allow to sit for 20 minutes.

Whisk the eggs together in a shallow bowl.

In a second shallow bowl, add the flour.

In a third bowl, combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil.

Set all three bowls aside.

After the eggplant has rested, rinse them well under cold running water, then pat dry.

Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture.

Place each slice of eggplant on the prepared parchment lined pans. Spray with cooking spray, if desired.

Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown.

Remove from the oven, then reduce the temperature to 375 degrees F.

Spread a thin layer of pasta sauce in the bottom of a 9 x 13-inch dish.

Layer ⅓ of the eggplant, parsley, mozzarella cheese, and parmesan cheese.

Repeat the layers, ending each with cheese.

Bake for 30 to 35 minutes or until golden and bubbly.

Serve warm, and enjoy!