Roasted Eggplant Parmesan with Fresh Basil

Experience the rich flavors of roasted eggplant parmesan combined with the fresh aroma of basil in this delightful dish.

Ingredients

• 2 large eggplants, sliced into 1/4 inch rounds
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• 3 tablespoons olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
2. In a shallow bowl, combine flour, salt, and pepper. In another bowl, have the beaten eggs ready. In a third bowl, mix panko breadcrumbs and grated Parmesan.
3. Dip each eggplant slice in the flour mixture, then the beaten eggs, and finally coat with the breadcrumb mixture. Ensure both sides are well covered.
4. Place the coated eggplant slices on the prepared baking sheet. Drizzle with olive oil.
5. Bake for 20 minutes, flipping halfway through, until the eggplant is golden and crispy.
6. In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Arrange a layer of roasted eggplant slices on top.
7. Sprinkle a layer of mozzarella cheese over the eggplants, then add more marinara sauce. Repeat the layers, finishing with a top layer of mozzarella cheese.
8. Bake for 15-20 minutes, or until the cheese is bubbling and starting to brown.
9. Garnish with fresh basil before serving. Serve warm and enjoy.

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