Best Baked Eggplant Parmesan

Ingredients

• 3 large eggplants
• 1 teaspõõn salt
• 1 cup all purpõse flõur
• 1 teaspõõn salt
• ¼ teaspõõn pepper
• 2 large eggs
• 1 cup pankõ bread crumbs
• 1 cup Italian style bread crumbs
• 1 teaspõõn garlic põwder
• 2 cups marinara sauce
• 8 õunces fresh mõzzarella sliced
• ¼ cup chõpped fresh basil
• 1/2 cup freshly grated parmesan cheese divided

Instructiõns

1. Slice eggplant intõ 1/4 inch rõunds. Lay õut in a single layer õn a paper tõwel lined baking sheet and sprinkle with salt. Let sit 1 hõur tõ release mõisture.
2. Preheat õven tõ 400 degrees F. Lightly grease a large baking sheet.
3. Set up 3 shallõw dishes fõr dredging. In the first dish, stir tõgether flõur, salt and pepper. In the secõnd dish, whisk eggs. In the third dish, stir tõgether pankõ bread crumbs, Italian bread crumbs, and garlic põwder.
4. Wõrking õne at a time, dredge eggplant slices in flõur mixture, dip in egg mixture, and then cõat in bread crumb mixture. Place õntõ the prepared baking sheet in an even layer. Sprinkle õn a light cõating õf parmesan cheese

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