A twist on classic eggplant parmesan, this recipe features roasted eggplant slices, toasted panko breadcrumbs, and melty marinara and mozzarella sauce served separately for assembly.
1. Preheat oven to 450F. Slice eggplants into 1-inch thick slices (for large eggplants, cut in half through the stem, then cut each half into 2 slices; smaller eggplants may yield 3 slices).
2. Coat a large baking sheet with 1/4 cup olive oil. Rub both sides of the eggplant slices with olive oil and sprinkle lightly with salt and pepper.
3. Bake for 15-20 minutes (until the underside is golden brown), then flip, sprinkle with parmesan cheese, and bake for another 15-20 minutes until the eggplant is tender and golden brown.
4. While the eggplant is roasting, toast the panko breadcrumbs in a small pan over medium heat with 1 tablespoon olive oil, garlic powder, red pepper flakes, and salt. Once the breadcrumbs are deep golden brown, remove from the pan and set aside.
5. On a separate greased quarter baking sheet (9” x 13”) or baking dish, spread the marinara in one layer. Make 2-3 piles of mozzarella cheese (depending on servings) about the size of 2-3 eggplant slices fanned out next to each other. Sprinkle parmesan on top of each mozzarella pile and bake for the last 8-10 minutes that the eggplant is roasting, until the cheese is melty and golden brown (optionally broil for 1-2 minutes at the end for more browning).
6. Arrange 2-3 slices of eggplant on each plate. Top with toasted breadcrumbs and fresh basil. Scoop the melted cheese and sauce onto the eggplant right before serving. Enjoy!
Vegan Modification: Substitute plant-based cheese for mozzarella and nutritional yeast for parmesan.
