Crispy Baked Eggplant Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium eggplant, sliced into 1/4-inch rounds
02 -
2 eggs
03 -
1 tablespoon water
04 -
1 cup panko breadcrumbs
05 -
1/4 cup grated Parmesan cheese
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
08 -
1/2 teaspoon garlic powder
09 -
2 tablespoons olive oil
10 -
25 oz marinara sauce
11 -
8 oz shredded mozzarella cheese
12 -
Fresh basil, julienned (optional)
# Instructions:
01 -
Lay the eggplant slices in a single layer on paper towels and generously salt each side. Let the eggplant sit for 15 minutes, then flip, salt the other side, and let sit for another 15 minutes. Rinse the slices with water and pat them dry with paper towels to remove excess moisture and bitterness.
02 -
Preheat the oven to 375°F (190°C). In a shallow dish, mix the panko breadcrumbs, Parmesan cheese, dried oregano, basil, and garlic powder. In another dish, lightly beat the eggs with water.
03 -
Dip each eggplant slice into the egg mixture, then coat both sides in the breadcrumb mixture, pressing down gently to ensure an even coating.
04 -
Line a baking sheet with foil and drizzle it with olive oil, spreading to cover the surface. Place the breaded eggplant slices in a single layer on the sheet and bake for 15 minutes. Flip the slices and bake for another 10 minutes until golden and crispy.
05 -
Spoon marinara sauce over each slice of baked eggplant, then sprinkle with shredded mozzarella cheese. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
06 -
Garnish with fresh basil if desired and serve warm with a side dish or pasta of your choice.
# Notes:
01 -
Salting the eggplant helps remove bitterness and excess moisture but can be skipped if preferred.