In a pan with medium heat, pour olive oil and add garlic. Saute it until it turns aromatic. Then add onions and saute until it turns soft
Now add the tomato puree, oregano, and chili flakes. Give it a good mix
Simmer the heat, and cook the sauce for 5 to 7 minutes
Finally, garnish with basil leaves and remove and reserve it for later use
Take the medium size eggplant, wash and pat them dry with a kitchen towel. Cut them into circular shapes and reserve them for later use.
In a bowl, open three eggs and beat them until it turns frothy and reserve them for later use
In a large or deep tray, add all-purpose flour, panko bread crumb, parmesan cheese, garlic powder, and chili flakes. Mix to incorporate them well and set aside
Take the sliced Eggplant, dip it in the beaten egg and then coat them in the panko, cheese, and flour mixture. Repeat the same for all the Eggplant slices
In a pan with medium heat, pour olive oil and add the breaded Eggplant one by one
Fry the Eggplants until both sides turn crispy and golden. Repeat the same process for all other breaded eggplants as well
Now in a wide baking pan, add a tbsp of oil and grease them evenly on all sides. Layer the fried Eggplant as shown in the picture
Next, top the Eggplant with the marinara sauce, followed by mozzarella cheese. Repeat the layering until all the fried Eggplants are used
Finally, add the parmesan cheese and garnish with some fresh basil leaves
Now transfer the tray to the preheated oven at 400°F and bake it uncovered for about 20 to 25 minutes or until the cheese is golden and bubbly
Remove the Eggplant Parmesan from the oven and garnish with more basil leaves and serve warm immediately
Serve this Eggplant Parmesan as it is warm or with your favorite pasta for lunch and dinner or as a party meal