Eggplant Parmesan with Mixed Green Salad

Instructions

1. 1

   Make the fresh marinara sauce

   • Heat 1 tbsp of olive oil in a saucepan over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped tomatoes, dried oregano, 0.25 tsp salt, and 0.25 tsp black pepper.
   • Bring to a simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. Set aside.
2. 2

   Prepare the eggplant

   • Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
   • Slice the eggplant into 1/2-inch thick rounds.
   • Arrange the slices in a single layer on a wire rack or paper towels and sprinkle both sides with 1 tsp of salt.
   • Let the eggplant sit for 30 minutes to draw out excess moisture. Pat the slices completely dry with a paper towel.
3. 3

   Set up the breading station

   • In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and the remaining 0.25 tsp black pepper. Mix well.
   • In a separate shallow bowl, whisk the egg until smooth.
4. 4

   Bread and bake the eggplant

   • Dip each dry eggplant slice first into the whisked egg, letting any excess drip off.
   • Then, press the slice into the breadcrumb mixture, ensuring both sides are evenly coated.
   • Arrange the breaded slices in a single layer on the prepared baking sheets.
   • Drizzle the remaining 1 tbsp of olive oil over the slices.
   • Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and tender.
5. 5

   Assemble the eggplant parmesan

   • Spread a thin layer (about 1/2 cup) of your homemade marinara sauce on the bottom of a 9x9 inch baking dish.
   • Arrange half of the baked eggplant slices over the sauce in a slightly overlapping layer.
   • Top with half of the remaining marinara sauce and half of the shredded mozzarella cheese.
   • Repeat with another layer of eggplant, the rest of the sauce, and the remaining mozzarella.
6. 6

   Bake and serve

   • Bake uncovered for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
   • Let the dish rest for 5-10 minutes before serving. This helps it set.
   • Garnish with fresh basil and serve warm.