Today on The Stay At Home Chef
I'm showing you how to make The Best Baked Eggplant Parmesan.
Eggplant parm is a classic dish and today I'm going to show you how to make it.
To start you'll need 3 eggplants.
Cut off the end and then continue slicing into 1/4 inch slices.
Once you have all of your eggplant sliced up you'll need to line a baking sheet with paper towels.
You'll lay your eggplant slices out into an even layer on the paper towels.
Eggplant has a bitter liquid inside that's a little bit unpleasant.
So next we're going to draw that out with salt.
You just want to sprinkle on about a teaspoon or 2 of salt onto all of these eggplant slices.
Let the eggplants sit like this for 1 hour.
The salt will draw out a bunch of moisture.
You can see the brown liquid that has come to the top of this eggplant.
We're going to rinse that off in the sink and pat it dry with paper towels.
Giving them a quick rinse in the sink will also wash away all of the excess salt so we get these seasoned properly.
Next, preheat your oven to 400 degrees Fahrenheit and then put out 3 shallow dishes or bowls.
In the first bowl we'll stir together 1 cup of all-purpose flour with 1 teaspoon of salt,
and 1/2 teaspoon of pepper.
In the second bowl we're going to whisk together 3 eggs.
You just want to whisk those until they start to froth up a little bit.
The third bowl will have our bread crumb mixture.
You'll need 1 cup of Italian style bread crumbs,
1 cup of Panko bread crumbs for a little extra crunch,
and 1 teaspoon of garlic powder.
Toss this all together.
Now we have our 3 dredging stations ready to go for our eggplant slices.
You'll just need a lightly greased baking sheet to set them all on.
Start with the flour and dip the eggplant slice so that both sides get coated in flour.
Then we'll dip it into the egg and get both sides coated with the egg mixture.
Finish it off in the bread crumb mixture and get it coated on both sides.
Lay your finished eggplant slice onto the prepared baking sheet
and continue this process with your remaining eggplant slices.
You should end up with a pretty full baking sheet.
One of my secrets for the best eggplant parmesan is to take a little bit of grated parmesan cheese
and sprinkle each of the slices with just a little dusting.
Next we're going to bake these in the 400 degree oven for 20 minutes.
You want to flip them half way through cooking so that both sides get crunchy.
Next lightly grease a 9x13 pan
and pour about 2 tablespoons of marinara into the bottom and spread it out.
Then we'll take half of our baked eggplant slices and layer them onto the bottom.
Then we'll drizzle on some more marinara.
Just drizzle it in a line on top of each one.
Then we're going to take 8 ounces of fresh sliced mozzarella and place a slice on top of each eggplant.
Then we'll sprinkle on some more grated parmesan cheese
and a little bit of freshly chopped basil.
We'll place the other half of the eggplant slices on top of that.
Get those tucked in there.
Drizzle on some more of the marinara.
Sprinkle on the rest of the parmesan cheese and the rest of the basil.
Then we're going to bake this in the 400 degree oven for 20 to 25 minutes.
It's done when the cheese is all melted and ooey gooey and bubbly and starting to brown.
Then you're ready to eat!
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