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Eggplant Parmesan

This eggplant parmesan is one of my go-to cozy meals for fall, comforting, easy to make, and a total family favorite. I keep it simple with a few pantry staples, and it always hits the spot!
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 6

Equipment

  • 19x13-Inch Baking Dish

Ingredients
  

  • 2 Large eggplants Cut into ¼-inch-thick rounds
  • 2 Large eggs Beaten
  • Dash of Milk
  • 1 1/2 cups Panko Breadcrumbs
  • 2 tbsp Fresh Thyme Leaves
  • Italian Seasoning
  • 1/2 tsp Sea Salt A bit extra for sprinkling
  • 28 oz Marinara Sauce
  • 6 slices Mozzarella
  • 1 cup Cooper Sharp Cheese

Instructions
 

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Mix your eggs with a dash of milk.
  • In another bowl, combine breadcrumbs and Italian seasoning.
  • Slice the eggplant and salt the slices to draw out the extra moisture.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 25 minutes or until tender and golden brown.
  • In a 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella and cooper sharp cheese. Repeat with the remaining eggplant, the remaining marinara, and the remaining cheese.
  • Remove from the oven and top with fresh basil.