Eggplant Parmesan with a Twist

local_grocery_store Ingredients

• 1 large eggplant, sliced into 1/4 inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/4 cup olive oil
• 2 cups marinara sauce
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves, chopped

restaurant_menu Method

1. 1.Preheat the oven to 375°F.
2. 2.Dredge the eggplant slices in the flour, then dip them in the beaten eggs, and coat them in the panko breadcrumbs.
3. 3.Heat the olive oil in a large skillet over medium heat. Add the eggplant slices and cook until golden brown, about 3-4 minutes per side.
4. 4.Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Add a layer of eggplant slices, then a layer of mozzarella cheese, and a sprinkle of chopped basil. Repeat the layers until all the eggplant is used up, ending with a layer of mozzarella cheese and chopped basil on top.
5. 5.Bake for 25-30 minutes, until the cheese is melted and bubbly. Let cool for a few minutes before serving.

lightbulb_outline Tips

• chevron_rightMake sure to slice the eggplant evenly so that it cooks evenly. You can also salt the eggplant slices and let them sit for 30 minutes before cooking to remove any bitterness.
• chevron_rightIf you're short on time, you can use store-bought marinara sauce instead of making your own.