Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp fresh basil (chopped)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • ¾ cup panko breadcrumbs
  • ¼ cup parmesan cheese (grated)
  • ½ eggplant (cut into 4 ¼ inch slices)
  • ¼ cup olive oil
  • 4 oz fresh mozzarella cheese (thinly sliced)
  • 2 cups marinara sauce (click link for homemade recipe)

Instruction

  • Place the egg in a shallow bowl & whisk.
  • In another shallow bowl, combine the oregano, thyme, basil, salt, pepper, breadcrumbs and parmesan cheese.
  • Dip the eggplant in the egg, then coat in the breadcrumb mixture.
  • Repeat with each slice of eggplant.
  • Heat the olive oil in a large skillet over medium high heat.
  • Once the oil is hot, add the eggplant and cook for 3-5 minutes per side, or until lightly browned.
  • Top each eggplant with a slice of mozzarella cheese.
  • Reduce heat to low and cover the eggplant with the marinara sauce.
  • Cover the skillet and cook for 10-15 minutes.
  • In the meantime, if you’d like to serve the eggplant parmesan with pasta, cook the pasta according to package directions.