Ingredients
The following ingredients have 6 Servings
- 1 whole Large Eggplant (use two eggplants if they are small)
- 2 whole eggs
- 1 cup flour
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/4 cup shredded Parmesan
- 2 cups panko or other bread crumbs
- 3 cups tomato sauce (homemade or store bought)
- 4 cloves garlic (minced)
- 2 tsp onion powder
- 1 tbsp brown sugar
- 1/4 cup chopped fresh basil
- 1 tbsp chopped fresh parsley
- salt
- 2 cups shredded mozzarella
- 1 cup shredded parmesan
Instruction
- Trim the top and bottom off the eggplant and slice it into 1/4 inch thick rounds.
- Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray.
- Prepare a quick breading station, mixing the flour with the salt and pepper in a bowl, whisking the eggs with a fork in a second bowl, and finally mixing the breadcrumbs and shredded Parmesan in a third bowl.
- Taking one eggplant slice at a time, dip the slices into the flour, then the egg, and finally in the breadcrumb mix. Take each individually breaded eggplant slice and place it on the greased sheet pan.
- Bake the slices for 20 minutes in the 400F oven flipping them once half way through.
- While the eggplant slices bake, mix the tomato sauce, onion powder, brown sugar, minced garlic, and herbs in a bowl. Season with some salt and pepper.
- Once the breaded eggplant slices are golden brown, spread a little sauce in the bottom of the casserole dish, and then place half of the baked eggplant slices out in the bottom of the greased 9 x 12 casserole dish.
- Top the eggplant with half of the tomato sauce, and remaining cheese. Repeat with the remaining ingredients as though you are making lasagna.
- Bake the assembled eggplant Parmesan casserole in the oven for another 25 to 30 minutes until the cheese is golden brown on top. Garnish with fresh basil or parsley and serve!
