Panko Baked Eggplant Parmesan

@Bmann.ca

I used the Allrecipes for reference but really did free style the whole thing. I cut the eggplant lengthwise rather than in rounds, and used a panko coating and baked it. I also made the tomato sauce from roasted Roma tomatoes and olive oil.

Prep 00:25
Cook 00:35
Total 01:00
Yield 10

Ingredients

  • 2 large eggplant, sliced lengthwise
  • 2 large eggs, beaten
  • 2 cups panko crumbs with dried marjoram + oregano and garlic powder
  • roasted roma tomatoes with olive oil and salt
  • 350g mozzarella, grated (about 1 cup)
  • 0.5 cup grated Parmesan cheese
  • 1 cup fresh chopped basil

Instructions

  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 2
    Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
  3. 3
    Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
  4. 4
    Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish; arrange a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses.
  5. 5
    Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
  6. 6
    Bake in the preheated oven until golden brown, about 35 minutes.
  7. 7
    Serve hot and enjoy!
Category
Entree/Main
Cuisine
Italian
Calories
487 kcal
Protein
24.0 g
Fat
16.0 g
Carbs
62.0 g

Recipe Attribution

Allrecipes
allrecipes.com/recipe/25321/eggplant-parmesan-ii/