Roasted Eggplant Parmesan
2 medium eggplants, sliced into 1/2 inch rounds
2 cups Panko breadcrumbs
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp salt
1/4 tsp cracked pepper
2 large eggs
4 cups marinara sauce (store bought or homemade)
2 cups shredded Mozzarella cheese
Shaved Parmesan cheese
This is optional, but I recommend. Sweat the eggplant rounds by sprinkling salt all over and let them rest for 1 hour. Transfer to a colander and rinse with water. Pat the eggplant on paper towels to dry.
While eggplant is sweating, toast your bread crumbs in a 425 degree oven. Place crumbs on a cookie sheet and place in oven. Keep a close eye on crumbs they burn quick. Every 2 minutes shake pan. When crumbs are tan/brown remove from oven.
In a bowl combine the crumbs with all of the seasonings. In a separate bowl, whisk the eggs with 2-3 tablespoons of water.
Prepare baking sheet pans with parchment paper.
Dip eggplant into egg mixture and dip in crumbs. Place on sheet pans.
Continue with all the eggplant then place in 425 degree oven for 30 minutes.
Spread some sauce on the bottom of a 9 x 13 baking dish. Place eggplant in an even layer. Do not worry if they don’t all line up. Top with more sauce, then mozzarella and Parmesan. If using fresh basil, place chopped basil on top. Repeat layers ending with the cheese and basil.
Bake 20-25 minutes.
Serve warm and add extra Parmesan cheese and basil table-side
Make ahead: You can complete through step 6 until your ready to bake. Leave breaded eggplant on a wire warming rack.
Optional: Roast mushrooms ahead in a 400 degree oven and place on top of finished dish.
1 1/2 pounds mixed mushroom
4 tablespoons olive oil
Garlic powder to taste