Easy Baked-Not-Fried Eggplant Parmesan
Thanks to contributing editor Lauren White for sharing this recipe!
1 medium eggplant, sliced lengthwise into 1/2-inch-thick pieces (about six)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs
2 tablespoons extra virgin olive oil
1 25-ounce jar pasta sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Preheat oven with a baking sheet inside to 375 degrees F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, turn over and bake another 10 minutes. Increase oven temperature to 475 degrees F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
Serves 4.
From www.wholefoods.com.