Baked Eggplant Parmesan for 6 Servings

Instructions:

1. Set up three bowls: one with flour, one with beaten eggs, and one with the Panko, Parmesan, garlic powder, salt, and pepper mixed together.
2. Dredge each eggplant slice in flour (shake off excess), dip into the egg, and press firmly into the Panko mixture until fully coated.
3. Heat olive oil in a skillet over medium-high heat.
4. Sear eggplant slices for 3–4 minutes per side until they reach a deep golden-brown color.
5. Transfer the seared slices to a plate lined with paper towels to remove excess oil.
6. Preheat your oven to 400°F (200°C).
7. Spread ½ cup (120ml) of marinara sauce on the bottom of the baking dish.
8. Arrange a single layer of eggplant slices. Top each slice with a spoonful of sauce, a pinch of mozzarella, and a torn basil leaf.
9. Repeat layers until all eggplant is used.
10. Top the final layer with the remaining mozzarella and Parmesan cheese and bake until bubbly and golden.