Our friend Maria's amazing eggplant parmesan - perfect for Sunday dinner! She actually pan fries the eggplant after breading, but we baked it instead to lighten it up and it turned out great! Thank you Maria for this incredible recipe ❤️
1️⃣ Slice the peeled eggplant very thin (1/8 inch) using a mandoline if you have one (if not just slice by hand); in one bowl mix together the breadcrumbs and parmesan, in another bowl pour out the flour, and in another bowl mix the eggs with salt and pepper; coat 2-3 baking sheets with oil
2️⃣ Coat each slice of eggplant in flour, then egg, then breadcrumbs on both sides and place in one layer on the baking sheets; spray with oil and bake at 400°F for 15-20 minutes until golden brown; remove from the oven and turn down the heat to 375°F
3️⃣ In a 9"x13" baking dish, layer marinara, eggplant (slightly overlapping), basil, parmesan and shredded mozzarella; repeat and add in the sliced fresh mozzarella on the top two layers (add some extra shreeded mozzarella and parmesan on top too)
4️⃣ Cover with foil and bake at 375°F for 35 minutes; remove the foil and bake for 15-20 more minutes until golden brown and bubbling on top
5️⃣ Let set for 5 minutes and then slice and enjoy!
