recipe eggplant parmesan

 Yields: 4-6 servings

Prep time: 30 minutes

Cook time: 30-40 minutes

Ingredients:

 * 1 large eggplant, sliced into 1/2-inch rounds

 * 1 cup all-purpose flour

 * 2 large eggs, beaten

 * 1 cup panko breadcrumbs

 * 1/2 cup grated Parmesan cheese

 * 1 teaspoon dried oregano

 * 1/2 teaspoon dried basil

 * 1/4 teaspoon garlic powder

 * 1/4 teaspoon red pepper flakes (optional)

 * Salt and pepper to taste

 * 1 (28 ounce) jar marinara sauce

 * 1 pound fresh mozzarella cheese, sliced

 * Fresh basil leaves, for garnish

Instructions:

 * Prepare Eggplant:

   * Place eggplant slices in a colander and sprinkle generously with salt.

   * Let them sit for 30 minutes to draw out excess moisture.

   * Pat the eggplant slices dry with paper towels.

 * Make Breading Station:

   * In three separate shallow dishes, combine flour with salt and pepper, whisk eggs, and combine panko breadcrumbs with Parmesan cheese, oregano, basil, garlic powder, and red pepper flakes (if using).

 * Bread Eggplant:

   * Dredge each eggplant slice in flour, then dip in the beaten egg, and finally coat in the breadcrumb mixture.

 * Bake:

   * Preheat oven to 375°F (190°C).

   * Heat a large skillet with a little olive oil over medium heat.

   * Cook eggplant slices in batches until golden brown on both sides.

   * Remove and drain on paper towels.

 * Assemble:

   * Spread a layer of marinara sauce in the bottom of a baking dish.

   * Arrange a layer of breaded eggplant slices over the sauce.

   * Top with sliced mozzarella cheese.

   * Repeat layers until all ingredients are used, ending with a layer of cheese.

 * Bake:

   * Bake in preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

 * Serve:

   * Let the eggplant Parmesan stand for a few minutes before serving.

   * Garnish with fresh basil leaves and serve hot.

Tips:

 * For a crispier eggplant, you can pan-fry the slices in batches until golden brown before assembling the casserole.

 * Feel free to add other vegetables to the dish, such as zucchini or mushrooms.

 * This dish can be made ahead of time and reheated gently.

Enjoy your delicious homemade Eggplant Parmesan!