Eggplant Parmesan - Sliced Eggplants coated in Panko breadcrumbs and (egg + milk) mixture, partially cooked in a skillet, and then layered in a baking dish (like you would layer a lasagna) with Marinara Sauce, and loads of Mozzarella Cheese.
Season the Eggplant Slices with salt and pepper and let them release their moisture. Arrange them on a baking sheet lined with parchment paper. Allow them to stand for 1 hour. After 1 hour, remove the excess moisture by dabbing a clean paper towel over the Eggplant and also wiping off the excess salt.
In a shallow plate, combine Panko Breadcrumbs, dried Oregano, Red Pepper Flakes, Salt, and Ground Black Pepper.
On another plate, combine Milk and Eggs, Stir well to combine.
First, dip both sides of Eggplant slices into Egg and milk mixture. Pick them up and place them in the Panko Mixture. Shake off any excess.
Heat a pan with some olive oil. Once your skillet is hot, add Eggplant slices. Just 2-3 eggplant slices at once. Do not overcrowd the pan. Cook both sides of the Eggplant until golden brown. Take them out on a plate lined with a paper towel.
In a large baking dish, pour Marinara Sauce. Spread it out with a spatula. Add Eggplant slices and now spoon Marinara Sauce on top of each Eggplant Slice. (Do not spread the Marinara).
Add shredded Mozzarella Cheese over the Eggplant. Repeat the Layers. Top final layer with a generous amount of Mozzarella Cheese and shredded Parmesan Cheese. Bake it in a preheated oven @375F for 20-25 minutes or until the cheese on top gets brown and bubbly.
Garnish with freshly chopped basil and serve hot.
Video
Nutrition
Nutrition Facts
Eggplant Parmesan
Amount Per Serving
Calories 723
* Percent Daily Values are based on a 2000 calorie diet.
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