Baked Eggplant Parmesan | Recipe Cart
This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of th
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Cooking tools:
- Cutting board
- Chef's knife
- Paper towel
- Baking sheet
- Colander
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Cooling rack
- Baking dish
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Oven mitt
- Spoon
- Kitchen towel
Ingredients
- 2 medium eggplants (about 2 pounds total), sliced into 1/2-inch thick rounds
- 2 cups Panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt (plus extra for sweating the eggplant if desired)
- 1/2 teaspoon freshly-cracked black pepper
- 2 large eggs
- 4 cups marinara sauce, homemade or store-bought*
- 2 cups shredded Mozzarella cheese
- 2/3 cup finely-grated or shaved Parmesan cheese, plus extra for serving
- 1 cup chopped fresh basil leaves
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