Baked Eggplant Parmesan

Remember in the movie Under the Tuscan Sun when Diane Lane moves to Italy and buys a villa that’s falling apart. She puts her all into working on it. And everyday she sees an older gentleman walking with flowers and thinks to herself “every day I watch for the old man with the flowers, and I wonder, was he born here? Did he love someone here? Did he lose someone here? He doesn't seem as curious about me, but that's alright.” I love that movie. Here’s my eggplant Parmesan styled with her villa in mind. Here’s hoping someday I make it to Tuscany and experience the sun and sunflowers in person. 🌞🌻

*Recipe*

- 2 Eggplants, sliced into 1/4 in. thick rounds

- 1 t salt

- 1 c all-purpose flour

- 1 teaspoon salt

- ¼ teaspoon pepper

- 2 large eggs

- 1 cup panko bread crumbs

- 1 cup bread crumbs

- 1 t Italian seasoning

- 1 teaspoon garlic powder

- 2 cups marinara sauce

- 8 ounces fresh mozzarella, sliced

- ¼ cup chopped fresh basil

- 1/2 cup freshly grated parmesan cheese

1. Slice the eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture. With another paper towel absorb any water released on the eggplants.

2. Preheat oven to 400 degrees F. Then lightly grease a large baking sheet.

3. Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, bread crumbs, Italian seasoning, and garlic powder.

4. Working one at a time, dredge the eggplant slices in the flour mixture, dip in the egg mixture, and then coat in bread crumb mixture. It helps to use one had for dry ingredients (bread crumbs) and the other for the wet (egg). Place onto the foil lined and greased baking sheet in an even layer. Sprinkle on a light coating of freshly grated parmesan cheese.

5. Roast in the preheated oven for 20 minutes, flipping the eggplant slices halfway through.

6. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.

7. Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.

8. Bake, uncovered, in the 400 F degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.