Easy Baked Eggplant Parmesan Topped with Burrata Cheese

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour (or gluten-free flour)
• 2 large eggs, beaten (for a vegan option, use a mixture of flaxseed meal and water)
• 2 cups panko breadcrumbs (or regular breadcrumbs)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 8 oz burrata cheese, torn into pieces
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a clean surface and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture. Pat dry with paper towels after the resting period.
2. In three separate shallow dishes, place the flour in the first, the beaten eggs in the second, and mix the panko breadcrumbs, garlic powder, oregano, salt, and pepper in the third.
3. Dip each eggplant slice first into the flour, then into the beaten eggs, and finally coat with the panko mixture. Ensure each slice is evenly coated.
4. Place the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. In a large baking dish, spread a thin layer of marinara sauce at the bottom. Place a layer of baked eggplant slices over the sauce, followed by a layer of mozzarella and Parmesan cheeses. Repeat the layering process until all ingredients are used.
6. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Remove the baked eggplant Parmesan from the oven and let it cool for about 10 minutes. Top with torn pieces of burrata cheese and fresh basil leaves before serving.