We all love lasagna; that’s a fact. But let us tell you about Baked Eggplant Parmesan. It’s is something you can make any time, it’s simple and delicious. It’s a nice light dish that goes well with salad and garlic bread.
We won’t be frying the eggplants so that we will be saving our bodies from that extra grease. Instead, we are going to be baking them to get that crisp texture. Slice eggplant lengthwise. To get less bitter eggplants, spray them with salt after slicing and let them sit for a couple of minutes. The eggplant will get moist, and you can clean the extra salt and bitterness with a napkin. You can use cold water to remove extra salt. Season eggplant with salt, pepper, and garlic powder; dip it in eggs and then the breadcrumbs mixture. Place your eggplants in the oven and let then cook.
Now is time to assemble our lasagna. Pick a long, oven-safe casserole dish, the longer the better. Start with layering then marinara sauce, next eggplant, more marinara sauce, mozzarella and parmesan cheese, basil, and then repeat. Bake your Eggplant Parmesan for 25 to 30 minutes, the cheese should start to melt and it should get golden and crisp around the edges. Take it out of the oven to avoid it from getting too dry. Add some extra parmesan and basil, serve and enjoy warm!