Baked Eggplant Parmesan | Recipe Cart
An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.
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Cooking tools:
- Colander
- Pan
- Paper towel
- Oven
- Baking sheet
- Dish
- Spatula
- Baking dish
- Spoon
Ingredients
- 3 eggplant (sliced 1/4" thick (you'll need 12 slices))
- salt
- 3 eggs (beaten)
- 1 (8 ounce) box Italian seasoned panko bread crumbs
- 1 (26 ounce) jar marinara sauce
- 1 (16 ounce) package fresh mozzarella cheese, sliced thinly
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil
- cooking spray
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