Crispy Eggplant Parmesan

1Preheat the oven to 400°F (200°C).

2Slice the eggplants (2 large) into 1/2-inch thick rounds. Sprinkle each slice with salt and let them sit for 15 minutes to remove excess moisture. Pat dry with paper towels.

3In three separate bowls, place flour in one, beaten eggs (4) in another, and breadcrumbs (2 cups) mixed with Parmesan cheese (1 cup), garlic powder (1 tsp), oregano, basil, and red pepper flakes (½ tsp) in the third.

4Dredge each eggplant slice in flour, then dip in beaten eggs (4), and coat with the breadcrumb mixture.

5Place the coated eggplant slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 20 minutes, flipping halfway through to ensure both sides are crispy.

6Remove the eggplant slices from the oven. Spread marinara sauce (4 cups) over each slice, then sprinkle with mozzarella cheese (2 cups).

7Return the baking sheet to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

8Garnish with fresh basil leaves before serving.

9Serve hot and enjoy your crispy eggplant Parmesan!