Baked Eggplant Parmesan for 6 Servings - 5 Mins Recipes
This Eggplant Parmesan uses a quick sear for a crisp finish. Try this easy eggplant parmesan recipe with our budget swap table. Ready in 50 minutes.
Ingredients
- 1.5 lb (680g) Italian eggplant, sliced into ½-inch rounds
- ½ cup (65g) all-purpose flour
- 2 large (100g) eggs, beaten
- 1 cup (60g) Panko breadcrumbs
- ½ cup (50g) grated Parmesan cheese
- 1 tsp (2g) garlic powder
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- 3 tbsp (42g) olive oil, for searing
- 24 oz (680g) marinara sauce
- 8 oz (225g) shredded mozzarella cheese
- ¼ cup (10g) fresh basil leaves, torn
- ¼ cup (50g) grated Parmesan cheese, for topping
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