Eggplant Parmesan with Homemade Marinara

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1.5 cups panko breadcrumbs
• 1/2 cup grated parmesan, divided
• 2 teaspoons Italian seasoning
• 3 eggs, beaten
• 1/2 cup all-purpose flour
• 2 cups shredded mozzarella
• 1 can (28 oz) whole San Marzano tomatoes
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon sugar
• 1/4 cup fresh basil, torn
• Salt and pepper to taste
• Olive oil spray

Instructions

1. 1

   Salt eggplant slices generously on both sides and let sit on a rack for 30 minutes to draw out moisture. Pat thoroughly dry.

2. 2

   Make marinara: sauté garlic in 2 tablespoons olive oil for 1 minute. Add tomatoes, crushing them by hand as you add them. Add sugar, salt, and simmer for 20 minutes. Stir in half the basil.

3. 3

   Preheat oven to 400°F. Set up a breading station: flour in one dish, beaten eggs in another, panko mixed with Italian seasoning and 1/4 cup parmesan in a third.

4. 4

   Dredge each eggplant slice in flour, dip in egg, then press firmly into panko. Place on oiled baking sheets and spray tops lightly with olive oil spray.

5. 5

   Bake for 20-25 minutes, flipping halfway, until golden and crispy on both sides.

6. 6

   In a large baking dish, spread a thin layer of marinara. Layer eggplant slices, more marinara, and mozzarella. Repeat layers ending with mozzarella and remaining parmesan.

7. 7

   Bake for 20 minutes until bubbling and cheese is browned. Let rest 10 minutes, then scatter remaining fresh basil before serving.