Baked Eggplant Parmesan Recipe

Repeat with remaining eggplant sauce and mozzarella.

Baked eggplant parmesan recipe. Bake until sauce is bubbling and cheese is melted 15 to 20 minutes. Flipthe eggplant slices then continue baking for 15 more minutes. Sprinkle with remaining 2 tablespoons parmesan.

Working one at a time dredge eggplant slices in flour mixture dip in egg mixture and then coat in bread crumb mixture. Arrange half the eggplant in dish. Let stand 5 minutes before serving.

Working in batches toss eggplant in flour then dip in eggs and dredge in panko mixture. In a large bowl combine the eggs ricotta 1 2 cup parmesan cheese basil and pepper. Spread 2 cups sauce in a 9 by 13 inch baking dish.

Repeat with remaining eggplant sauce and mozzarella. Cover with 2 cups sauce then 1 2 cup mozzarella. Arrange half the eggplant in dish.

Sprinkle on a light coating of parmesan cheese. Place on aluminum foil or parchment paper lined baking sheet. Bake in the preheated oven until lightly browned and crisp about 5 minutes per side.

Sprinkle with remaining 2 tablespoons parmesan. Bake until sauce is bubbling and cheese is melted 15 to 20 minutes. Place on a baking sheet lined with a wire rack.