Our friend Maria taught us how to make eggplant parmesan the traditional Italian way and it is SO insanely good. She actually pan fries the eggplant after breading, but we baked it instead to lighten it up and it turned out great! Thank you @mariaroberti7 for this incredible recipe ❤️ we can't wait to make it again!

Instructions

Slice the peeled eggplant very thin (1/8 inch) using a mandoline if you have one (if not just slice by hand); in one bowl mix together the breadcrumbs and parmesan, in another bowl pour out the flour, and in another bowl mix the eggs with salt and pepper; coat 2-3 baking sheets with oil.
Coat each slice of eggplant in flour, then egg, then breadcrumbs on both sides and place in one layer on the baking sheets; spray with oil and bake at 400°F for 15-20 minutes until golden brown; remove from the oven and turn down the heat to 375°F (or you can pan fry the eggplant instead of baking if you want to make it the traditional way!).
In a 9"x13" baking dish, layer marinara, eggplant (slightly overlapping), basil, parmesan and shredded mozzarella; repeat and add in the sliced fresh mozzarella on the top two layers (add some extra shredded mozzarella and parmesan on top too).
Cover with foil and bake at 375°F for 35 minutes; remove the foil and bake for 15-20 more minutes until golden brown and bubbling on top.
Let set for 5 minutes and then slice and enjoy!

Notes:

🌱Vegan Modification: Sub in flax eggs for eggs (mix 2 Tbs flax meal with 1/4 cup water and let thicken for 5 minutes), vegan cheese for mozzarella, and nutritional yeast for parmesan

Eggplant Parmesan

Eggplant Parmesan

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Instructions

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