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Crispy Baked Eggplant Parmesan

 Crispy Baked Eggplant Parmesan is a healthier twist on the classic dish. It's baked instead of fried, making it lighter but still full of flavor.

Ingredients:

  • Eggplant (1 large, sliced)
  • Flour (1 cup)
  • Eggs (2, beaten)
  • Panko breadcrumbs (2 cups)
  • Marinara sauce (2 cups)
  • Mozzarella cheese (2 cups, shredded)
  • Parmesan cheese (1/2 cup, grated)
  • Olive oil (for drizzling)
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Dip eggplant slices in flour, then beaten eggs, and finally coat with panko breadcrumbs.
  3. Place on the baking sheet and drizzle with olive oil. Bake for 25-30 minutes until golden brown.
  4. In a baking dish, layer marinara sauce, baked eggplant, mozzarella, and Parmesan. Repeat layers until ingredients are used up.
  5. Bake for an additional 20 minutes until cheese is bubbly.
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