Eggplant Parmesan
1 large eggplant, cut into ½ inch slices
2 large eggs
⅔ cup plain panko bread crumbs
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
2 teaspoons of parmesan
½ teaspoon salt
½ teaspoon of red pepper flakes
½ teaspoon freshly ground black pepper
Cooking oil spray
2 cups tomato sauce (your choice or homemade)
8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant
1 cup fresh basil, finely chopped
Instructions
Line 2 baking sheets with paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a tablespoon total of salt. Once covered, let your eggplants sit at room temperature for 25 minutes. At the end of the 25 minutes, pat dry your eggplant and flip over and repeat before process. Dry on both sides and transfer to a plate. Line the baking sheet with parchment paper and arrange eggplant evenly.
Preheat the oven to 450 degrees F. In a medium bowl, beat the eggs. In another medium bowl combine the panko, oregano, basil, parmesan cheese, garlic powder, red pepper flakes, salt, and pepper.
Dredge one slice of eggplant into the egg, coating both sides, and then press each side into the breadcrumbs. Transfer to the prepared baking sheet. Repeat the process with all remaining slices.
Spray your eggplants with cooking spray or an olive oil spritzer and place into oven. Bake eggplant for about 15 minutes, until each piece is golden brown and crisp. Remove from the oven. Spoon a dollop of marinara onto each piece and top with a slice of mozzarella. Place back into the oven to melt. Around 3-5 minutes. Once melted remove. Serve on a bed of marinara and topped with sliced fresh basil.