Ingredients
The following ingredients have 6 Servings
- 2 to 3 eggplant (about 2¼ pounds) (sliced ¼-inch thick (you'll need 12 slices))
- salt (as needed)
- 3 eggs (beaten)
- 8 ounces Italian seasoned panko bread crumbs
- 26 ounce jar marinara sauce
- 16 ounces fresh mozzarella cheese (thinly sliced)
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh basil (or 1 teaspoon dried basil)
- cooking spray
Instruction
- Sprinkle some salt on both sides of each slice of eggplant. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to press them down. Allow the eggplant to sweat for 30 to 45 minutes. Rinse the slices well with cold water to remove salt and blot them dry with paper towels.
- Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with nonstick cooking spray.
- Dip the eggplant slices in egg, then in the bread crumbs, pressing the crumbs down with fingers to cover them evenly. Place them in a single layer on the prepared baking sheet and lightly spray the tops of the breaded eggplant with nonstick cooking spray. Bake in the preheated oven for 10 minutes then carefully flip each slice over and cook for an additional 5 to 10 minutes, or until nicely browned. Remove from the oven and reduce the oven temperature to 350 degrees F.
- In a 9- x13-inch baking dish, spread just enough marinara to cover the bottom of the dish. Place a layer of eggplant slices over the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with Parmesan cheese (reserve half of the cheeses for top layer). Repeat with one more layer of eggplant slices. Pour any leftover marinara and around edges of eggplant slices and top with the remaining mozzarella and Parmesan. If using dried basil, sprinkle it evenly over the top. If using fresh basil, reserve it for later.
- Bake, uncovered, in preheated oven for 30 minutes. Remove from the oven and garnish with fresh basil, if using.
