Baked Cheesy Eggplant Recipe
Ingredients
- 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 (sundried tomato or plain)
- 2 tablespoons extra-virgin olive oil
- 1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
Directions
- Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs.
- Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
- Increase oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses.
- Repeat, finishing with cheese.
- Bake until the cheese melts and turns golden in spots, about 15 minutes.
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December 27, 2014
I love eggplant and prepare it this way whenever I can get my hands of some.
