by THEYUMMYBOWL
This baked eggplant parmesan has a crispy parmesan breadcrumb coating, rich tomato sauce, and savory seasonings—a tasty vegetarian twist on Chicken Parmesan! Try it with my quick marinara!
Remove eggplant stems and slice ¼–½ inch thick. Sweat by salting slices on a wire rack over a baking sheet for 1 hour. Pat dry with paper towels.
Lightly season each slice of eggplant with salt and let sit like this for 1 hour. After that, dry the eggplant with kitchen paper.
Combine breadcrumbs, parmesan, Italian herbs, garlic powder, salt, and pepper.
Pre-cook the slices: Dip eggplant in flour, then eggs, and coat with breadcrumb mixture.
Place coated eggplant on a rack or plate. Preheat oven to 425°F and line a greased baking sheet. Arrange slices on the sheet.
Bake at 425°F for 20 minutes, flipping at 10–12 minutes, until golden brown. Set aside.
Grease an 8x11” dish. Layer tomato sauce, eggplant, mozzarella, more sauce, and parmesan. Repeat, ending with parmesan.
Bake at 400°F for 30 minutes until golden and crispy. Garnish with basil and serve!