This eggplant Parmesan is creamy in the center with a crispy panko crust on the outside.
To know when your eggplant is cooked to perfection, poke it with the tip of a paring knife.
The knife tip should slide through with little resistance.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
you’re free to rotate the baking sheet front to back for even browning.
Line a large rimmed baking sheet with foil; set a wire rack on the baking sheet.
Cut eggplant lengthwise into 4 (34-inch-thick) slices, keeping stem intact.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Place panko, flour and egg in 3 separate wide, shallow bowls.
Stir Italian seasoning, garlic powder and onion powder into the panko.
Working with 1 eggplant slice at a time, dredge in flour and shake off excess.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Dip in egg; let excess drip off.
Dredge in panko mixture to coat, pressing to adhere.
Place on the prepared rack.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
(Discard any remaining egg, flour and panko.)
Generously coat the tops of the eggplant slices with cooking spray.
Remove from the oven and sprinkle with salt.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Increase oven temperature to broil; preheat for 5 minutes.
Top the eggplant slices with marinara, mozzarella and Parmesan.
Broil until the cheeses are melted and browned in spots, 2 to 3 minutes.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Divide the eggplant slices among 4 plates; drizzle with oil.
Garnish with basil, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
