Eggplant Parmesan

Try this delicious baked version of the classic eggplant parmesan. Made healthier by baking the eggplant instead of drying it. This is a super satisfying, hearty dish that will please everyone!

2 medium Eggplant sliced into 2” thick rounds
2 Tbsp oil
1 Tsp Salt
1 Tsp Italian Seasoning
1 Tsp Garlic Powder
¼ Tsp Red Pepper Flakes
2 Cups Breadcrumbs
1 cup all purpose flour
12 Oz Ricotta of Choice ( I use Kite hill to make it dairy free)
2 Eggs Beaten
¼ Cup Parmesan Cheese ( I use Violife to make it dairy free)
¼ Cup Fresh Basil Leaves
2 Cups Mozzarella Cheese
4 Cups Marinara of Choice

Instructions

Preheat oven to 420F.
In one shallow dish, mix together bread crumbs, grated parmesan cheese, salt, red pepper flakes, garlic powder, italian seasoning.In another shallow dish, whisk eggs. A third dish add the flour.

Dip one eggplant slice into flour, fully cover it, next the egg mixture, allow excess to drip off. Then dip it into the bread crumb mixture until fully coated in the crumb mixture. Place on the prepared baking sheet with a wire rack on top, repeat with remaining slices of eggplant.

Place baking sheet in oven on the second from the top rack. Bake for 20 minutes or until eggplant is tender and breading is golden.
Remove from the oven and set aside when finished.

Meanwhile, in a medium bowl combine ricotta, basil, and 1/4 cup parmesan cheese.
Put 1/2 cup sauce on the bottom of a 9x12 baking dish, add 1/3 of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, and 3/4 cup of the sauce. Add another layer of eggplant and repeat the ricotta cheese. Finish with 1 1/2 cups of sauce, remaining mozzarella.
Bake until the cheese is melted, about 10 minutes.
Optional to broil for 2 minutes until cheese is browned.
Take it out of the oven and let it sit about 10 minutes before cutting.