Baked Eggplant Parmesan

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An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.

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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