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Bread the Eggplant:
1. Set up a breading station with three shallow bowls:
– Bowl 1: All-purpose flour
– Bowl 2: Beaten eggs
– Bowl 3: Panko breadcrumbs mixed with 1/2 cup grated Parmesan, oregano, garlic powder, salt, and pepper.
2. Coat each eggplant slice by dredging in flour, dipping in beaten eggs, and then pressing into the breadcrumb mixture, ensuring even coverage.
Fry the Eggplant:
1. Heat a generous amount of olive oil in a large skillet over medium heat.
2. Fry the eggplant slices in batches until they are golden brown on both sides, about 2-3 minutes per side.
3. Transfer to a paper towel-lined plate to drain any excess oil.
Assemble the Eggplant Parmesan:
1. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
2. Arrange a layer of fried eggplant slices over the sauce.
3. Spoon more marinara sauce over the eggplant, followed by a layer of shredded mozzarella and additional Parmesan cheese.
4. Continue layering until all the ingredients are used, finishing with a generous topping of cheese.
Bake:
1. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve:
1. Garnish with freshly chopped basil for a burst of freshness.
2. Serve hot alongside pasta, a fresh salad, or crusty bread for a complete meal.
Recipe Notes:
– For a lighter version, bake the breaded eggplant slices at 400°F (200°C) for 20 minutes, turning halfway through, instead of frying.
– You can add layers of sliced tomatoes or fresh spinach for an extra boost of flavor and nutrition.
Nutritional Information:
– Prep Time: 20 mins
– Cooking Time: 40 mins
– Total Time: 1 hr
– Calories: ~350 per serving
– Servings: 4
