Eggplant Parmesan

Slice the eggplants into 1/4-inch thick rounds.

Set up a three-station breading area. In the first bowl, place the all-purpose flour and season with salt and pepper.

In a second bowl, crack the eggs and whisk them with salt, pepper, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

In a third bowl, add the panko breadcrumbs.

Dredge each eggplant slice first in the seasoned flour, shaking off any excess.

Next, dip the floured eggplant slice into the egg wash, ensuring it's fully coated.

Finally, press the eggplant slice firmly into the panko breadcrumbs, coating both sides evenly.

Place the breaded eggplant slices in a single layer on a parchment-lined baking sheet.

Bake the eggplant slices until they are golden brown and crispy. (Note: Temperature and time not specified in video).

In a baking dish, spread a thin layer of marinara sauce on the bottom.

Arrange a layer of the baked eggplant slices over the sauce.

Top the eggplant with another layer of marinara sauce, followed by a layer of provolone cheese slices.

Repeat the layers until all the eggplant is used, ending with a layer of sauce.

Sprinkle the shredded mozzarella cheese evenly over the top.

Bake again until the cheese is melted, bubbly, and golden brown. (Note: Temperature and time not specified in video).

Garnish with fresh basil before serving.