Panko Baked Eggplant Parmesan

10 Servings

60 min Cook Time

Vegetarian

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.

Ingredients

large eggplant2 pieces, sliced lengthwise

2 pieces

large eggs2 pieces, beaten

2 pieces

panko crumbs with dried marjoram + oregano and garlic powder2 cup

2 cup

roasted roma tomatoes with olive oil and salt

mozzarellagrated (about 1 cup)

(350g)

grated Parmesan cheese1/2 cup

1/2 cup

fresh chopped basil1 cup

1 cup

Instructions

Step-by-step guide

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a single layer on a baking sheet.
3
Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.
Timer: 5m
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
Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.
6
Bake in the preheated oven until golden brown, about 35 minutes.
Timer: 35m
7
Serve hot and enjoy!

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