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Eggplant, also known as aubergine, is a member of the nightshade family, which also includes tomatoes and potatoes. This versatile vegetable has a somewhat spongy texture and a slightly bitter taste when raw, which is often balanced out by cooking methods and flavor pairings. Eggplant is not only celebrated for its unique culinary characteristics; it also boasts numerous health benefits that make it a worthy addition to any diet.

Crispy Baked Eggplant Parmesan

Discover the delights of Crispy Baked Eggplant Parmesan, a healthier twist on the classic Italian dish. This recipe features layers of tender eggplant, rich marinara sauce, and gooey cheese, all beautifully baked to crispy perfection. Perfect for family dinners or meal prep, it embraces nutritious ingredients while delivering outstanding flavor. Learn about the benefits of eggplant, preparation techniques, and baking tips that ensure each serving is packed with taste and texture. Enjoy a satisfying and wholesome meal that's sure to impress!
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Ingredients
  

2 medium-sized eggplants, sliced into 1/4 inch rounds

1 cup all-purpose flour

3 large eggs

1 1/2 cups breadcrumbs (preferably panko for extra crispiness)

1 cup grated Parmesan cheese, divided

2 cups marinara sauce (homemade or store-bought)

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish

Olive oil spray or extra virgin olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Eggplants: Sprinkle the sliced eggplant rounds with salt and let them sit for about 30 minutes. This will help to draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat them dry with paper towels.

      Set Up Breading Station: In three separate shallow dishes, place the flour in one, beaten eggs in another, and a mixture of panko breadcrumbs, 1/2 cup of Parmesan cheese, oregano, garlic powder, salt, and pepper in the third.

        Bread the Eggplants: Dip each eggplant slice into the flour, shaking off excess, then into the egg, and finally coat it in the breadcrumb mixture. Place the breaded slices on the prepared baking sheet. Repeat until all slices are coated.

          Bake the Eggplants: Lightly spray or drizzle the breaded eggplant with olive oil. Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through, until golden brown and crispy.

            Layer the Parmesan: Once the eggplants are done, reduce the oven temperature to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce, followed by half of the remaining marinara sauce, half of the mozzarella cheese, and half of the remaining Parmesan cheese. Repeat the layers with the remaining ingredients.

              Bake Again: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving for a burst of freshness.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings