8-12ouncessmall fresh mozzarella ballscut into as many round slices as your eggplant slices (regular or vegan slices)
handful vegetarian parmesan cheese
Baked Eggplant Parmesan
Preheat oven to 425 degrees F.
On a greased cookie sheet or a cookie sheet lined with a silicone mat, place the eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking.
Allow to sit for 10 minutes, then wipe the salt and released moisture off.
Place the flour in a bowl, the eggs in a bowl, and the breadcrumbs in a bowl beside each other for a dredging station. Add in the garlic powder, sea salt and black pepper into the breadcrumbs and stir to combine.
Dip the eggplants into flour, then the egg mixture, shake off excess, and then coat both sides in the breadcrumbs mix, then place of cookie sheet.
Bake for 20 minutes, flipping once at the halfway mark.
Remove from oven. In a 9 x13, or 8 x 11 baking dish, spread ½ cup of the tomato sauce on the bottom of the dish. Cover the bottom of the dish with eggplant slices, then top each with some tomato sauce, and a small slice of mozzarella cheese on top until the entire bottom of the dish is covered.
Follow with another layer of eggplant, tomato sauce, and mozzarella. Sprinkle with some vegetarian parmesan cheese.
Bake for 10-15 minutes, then broil until cheese turns golden brown. Remove from oven and top with basil. Allow to cool slightly before serving. Enjoy!
This recipe is vegetarian and gluten free. Notes for making it easily vegan have been tested and added into the recipe.