Eggplant Parmesan
A classic Italian dish featuring tender slices of eggplant, breaded and baked to perfection, layered with marinara sauce, mozzarella cheese, and Parmesan, resulting in a comforting and flavorful meal.
Eggplant Parmesan
Ingredients
- 2 eggplant (about 2¼ pounds), sliced ¼-inch thick (you'll need 12 slices)
- Salt (as needed for sweating eggplant)
- 3 eggs, beaten
- 8 ounces Italian seasoned panko bread crumbs
- 24 ounces marinara sauce
- 16 ounces fresh mozzarella cheese, thinly sliced
- ½ cup grated parmesan cheese
-
1 tbsp Johnny's Parmesan Garlic
- ¼ cup torn fresh basil
- cooking spray
Directions
Sweat the Eggplant
- Sprinkle salt on both sides of eggplant slices, then layer them in a colander. Press down with a heavy dish or pan, and let them sweat for 30-45 minutes. This process will remove some of the naturally bitter tastes in the eggplant. Rinse throroughly and pat dry.
Preheat & Bread
- Preheat oven to 425°F and generously spray a rimmed baking sheet with cooking spray. Dip eggplant slices in egg, coat with breadcrumbs (use your fingers if necessary), and place on the baking sheet. Bake for 10 minutes, flip, and bake for another 5-10 minutes until browned.
Layer Bottom
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant slices on top. Cover each slice with marinara & 1-2 pieces of mozzarella. Combine Johhny's Paremsan Garlic with the regular garlic and top each eggplant slice with this mixture. Be sure to save half of the cheeses for the top layer.
Layer & Bake Again
- Add another layer of eggplant slices, marinara, and remaining cheese. Bake uncovered at 350°F for 30 minutes. Garnish with fresh basil, if desired.