15 ozmarinara saucehomemade or ready-to-use in a jar
1cupmozzarella cheese grated
1cupparmesan cheesegrated, divided
fresh basilchopped, and some more for garnish
Pre-heat your oven to 220 degrees Celsius. Spray a baking dish with baking spray and set aside.
Slice the eggplant to about 1/4 inch thick and lay flat on a wire rack or a flat surface. Salt both sides of the eggplant slices to release excess moisture. Leave it for about 15 minutes. Then take a kitchen towel or paper towel and pat dry the moisture from the eggplants and the salt.
In separate shallow bowl, place the lightly beaten egg. In a second bowl, place the flour and in a 3rd bowl, combine the almond flour, Italian seasoning and panko bread crumbs, half cup of the parmesan. Take each eggplant slice and coat with flour, then egg and the bread crumbs/almond flour mixture. Transfer the coated eggplants on a lined baking tray.
Spray with baking spray the top of the coated eggplants and bake in the oven for about 30 minutes or until golden crispy. Flip halfway through.
Once the eggplants are out of the oven, reduce the heat to 180 degrees Celsius. To assemble the eggplant parmigiana, place about 2-3 tablespoons of the marinara sauce at the bottom of your greased baking dish. Then arrange a layer of crispy eggplant slices. Top each eggplant with about 1-2 tablespoons of marinara sauce, parmesan & mozzarella, chopped basil. Repeat for all eggplant slices. Then arrange another layer of breaded eggplants and add the same toppings of marinara sauce, cheese, and basil.
Add more mozzarella cheese and herbs on the final top layer and bake for about 20-25 minutes or until cheese on top is bubbly and gooey. Serve warm and enjoy with a side salad or some toast.