Deliciously Easy Crispy Baked Eggplant Parmesan


12 baby eggplant or 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs

2 tbsp all purpose flour
2 tablespoons extra-virgin olive oil
1 1/2 cups pasta sauce*
3/4- 1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
fresh basil, roughly chopped


Preheat oven to 375°F. Place a large baking sheet in oven during preheat.  Coat eggplant slices with beaten egg, then bread eggplant by placing the panko and flour in a ziplock bag and shaking until coated. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce*, then breaded eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes. Top off with fresh basil and serve.

* Place a thin layer of sauce over eggplant in order that it does not get soggy in the baking process.