Ingredients: |
Ingredients: 3 eggplant, sliced 1/4
salt, as needed
3 eggs, lightly beaten
8 ounces Italian seasoned panko bread crumbs
1 (26 ounce) jar marinara sauce, divided
1 (16 ounce) package fresh mozzarella cheese, sliced thinly
1/2 cup grated Parmesan cheese
1/3 cup chopped fresh basil, divided
non-stick cooking spray
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Directions: |
Directions:Sprinkle both sides of eggplant with salt. Layer the slices in a colander and place the colander in your sink. Place a heavy dish or pan over the top to weight them down. Allow to sweat for 45 to 60 minutes. Rinse well with cold water to remove salt and blot dry with paper towels.
Preheat oven to 425 degrees F. Spray a rimmed baking sheet generously with non-stick cooking spray. Dip both sides of eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on baking sheet and lightly spray tops of breaded eggplant with additional cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees F.
Pour 1 cup of marinara into a 13" x 9" inch baking dish and spread out evenly to cover the bottom of the dish. Place a layer of breaded eggplant slices in the sauce. Cover each slice with a spoonful of remaining marinara, a slice or two of mozzarella, sprinkle with Parmesan cheese and top with half of the basil. Repeat with one more layer of eggplant, sauce, mozzarella, and Parmesan (reserve remaining basil for later). Pour any leftover marinara and around edges of eggplant slices.
Bake, uncovered, in preheated oven for 20 to 25 minutes or until it is warmed through and cheese is melted. Remove from oven and top with remaining basil before serving. |
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