- 1 large eggplant
- 2 cup(s) panko bread crumbs
- 1 tsp(s) Italian seasoning
- 2 large eggs
- 2 tbsp(s) olive oil
- 1-25 oz jar roasted garlic marinara sauce
- 1-2 cup(s) mozzarella cheese
- 1/2-1 cup(s) Parmesan cheese
Tips and Suggestions
Perfect alone, over pasta or in a hoagie bread sandwich.
Preheat your oven with a baking sheet inside to 375 degrees.
Cut your eggplant lengthwise (longwise) into 1/2 inch pieces. You should have about 6-8 pieces depending on the size of the eggplant. If you don't care for the skin, peel your eggplant first before slicing.
Beat your eggs in a shallow dish. In a separate shallow dish, mix your breadcrumbs and Italian seasoning. Coat each eggplant slice with the egg, then bread it with your bread crumbs.
Spread your eggplant on the now-hot baking sheet and place the slices in a single layer. Bake 15 minutes, then another 10-15 min. Remove from oven.
Increase your oven temp to 475 degrees. In an 8 X 10 baking dish, pour a thin layer of the marinara and lay 3 -4 eggplant slices, top each with 1/3 of your total grated cheese and then add another thin layer on top. Place a second layer of eggplant on top of each and repeat steps. Top with the remainder of the cheese that is left. Bake until golden brown, about 15 min.