A delightful twist on the classic eggplant parmesan, this recipe combines layers of crispy eggplant, rich marinara, and gooey cheese for a comforting meal.
Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
Preheating ensures even cooking and a crispy texture.
Slice the eggplants into 1/4-inch thick rounds.
Uniform slices ensure even cooking.
In a bowl, whisk the eggs until well combined.
Whisking thoroughly ensures even coating.
In a shallow dish, combine breadcrumbs, garlic powder, salt, and black pepper.
Mix well to evenly distribute the seasonings.
Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture.
Press gently to ensure the breadcrumbs stick.
Heat olive oil in a skillet over medium heat and brown the eggplant slices on both sides.
Don't overcrowd the skillet to maintain the oil temperature.
Layer the browned eggplant slices in the baking dish, followed by marinara sauce, mozzarella cheese, and parmesan cheese. Repeat the layers until all ingredients are used.
End with a cheese layer for a golden crust.
Cover the dish with foil and bake for 25 minutes. Then uncover and bake for an additional 10 minutes until the cheese is bubbly and golden.
Let it rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious Baked Eggplant Parmesan Delight.
Pair with a fresh salad or crusty bread for a complete meal.
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