Baked Panko-Crusted Eggplant Parmesan

Baked Panko-Crusted Eggplant Parmesan

Ingredients

  • 2 medium eggplants, sliced into 1 cm rounds
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups CEREN Panko
  • ½ cup parmesan cheese, grated
  • 2 cups tomato sauce (made with CEREN Tomato Paste)
  • 2 cups mozzarella cheese, shredded
  • Fresh basil for garnish

Instructions

Prep eggplant: Salt slices and let sit 20 minutes to draw out bitterness. Pat dry.

Bread: Dip slices into flour, then egg, then a mix of CEREN Panko and parmesan.

Bake: Place on a greased tray, bake at 200°C (400°F) for 20 minutes, flipping halfway.

Assemble: In a baking dish, layer tomato sauce, eggplant slices, mozzarella, repeat layers. Top with more sauce and mozzarella.

Bake again: Bake 20–25 minutes until bubbling and golden.

Serve: Garnish with basil.

👉 A lighter, baked version of Italian Eggplant Parmesan — crispy yet not oily.