Simple Quick Eggplant Parmesan
Simple Easy Bake Eggplant Parmesan
INGREDIENTS
2 medium eggplants, sliced into 1/2-inch thick rounds
salt
1 1/2 cups Panko breadcrumbs
1 Tablespoon Italian seasoning
2 eggs (or 1 egg + 2 egg whites)
cooking spray
1 (25 ounce) jar of your favorite Marinara Sauce
2 cups grated Mozzarella cheese or freshly sliced mozzarella
2/3 cup finely-grated Parmesan cheese
1/2 cup loosely-packed chopped fresh basil
INSTRUCTIONS
1. Preheat oven to 425°F. Prepare two baking sheets with parchment paper, and set aside.
3. In a shallow bowl, mix together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined. In a separate bowl, whisk the eggs until smooth. Dip an eggplant round on both sides in the whisked egg mixture, then immediately dip it in the breadcrumb mixture until the eggplant is completely coated, then set on a parchment-covered baking sheet. Repeat with the remaining eggplant rounds until they are all evenly spaced on the baking sheets. Bake for 20 minutes, flipping once halfway through, until the breadcrumbs are toasted and slightly golden. Remove from the oven and set aside.
5. Spread 1/2 cup of your Marinara sauce evenly over the bottom of a baking dish. Place the eggplant in the baking dish. Spread an additional 1 cup of marinara sauce evenly over the eggplant. Then sprinkle 1 cup Mozzarella cheese or fresh mozzarella slices evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by fresh basil.
6. Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and sprinkle with the remaining basil. Serve and enjoy.
Share cooking with Kathy kitchen cooking
