This panko-crusted eggplant Parmesan is a delicious and satisfying twist on the classic Italian dish, featuring tender slices of eggplant coated in a crispy panko breadcrumb crust. Layered with marinara sauce and melted cheese, this dish is baked to perfection, creating a comforting meal that’s both hearty and flavorful. Perfect as a main course or served alongside a fresh salad, panko-crusted eggplant Parmesan is sure to become a favorite for both vegetarians and meat lovers alike!
Ingredients:
• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C) and grease a large baking dish.
2. Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, salt, and black pepper.
4. Dredge each eggplant slice first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with the panko mixture, pressing gently to ensure the breadcrumbs stick well.
5. Place the coated eggplant slices on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
6. In the greased baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the baked eggplant slices over the sauce, followed by half of the remaining marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Repeat the layers with the remaining eggplant, sauce, and cheese.
7. Bake in the preheated oven for an additional 20-25 minutes, or until the cheese is bubbly and golden.
8. Remove from the oven and let it cool slightly. Garnish with fresh basil leaves if desired.
9. Serve the panko-crusted eggplant Parmesan warm and enjoy this delicious and comforting dish that’s sure to please everyone around the table!
Aprile's Kitchen 