Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cup panko bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 1 (25.0-ounce) jar marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmigiano Reggiano

Instruction

  • Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
  • Coat eggplant slices with egg, then coat each slice on both sides with panko. 
  • Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. 
  • Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
  • Increase the oven temperature to 475°F. 
  • In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses. 
  • Repeat with remaining ingredients, finishing with cheese. 
  • Bake until cheese melts and is golden brown in spots, about 15 minutes.