Eggplant parmesan: baked not fried

Ingredients:
1 medium eggplant
2 eggs, beaten with fork
1 1/2 cup panko bread crumbs
2 Tbs olive oil
1 25 oz jar pasta sauce
1 cup shredded mozarella
1/2 cup parmesan grated
Directions:
1. Preheat baking sheet in oven, 375 degrees
2. Slice eggplant into 1/2 inch thick pieces
3. Coat slices with egg, then crumbs.
4. Spread oil on hot baking sheet.  Place slices on top.  Bake 15 min, turn, bake 10 min more and remove from oven.
5. Increase oven to 475 degrees.  IN a 8 x 10 baking dish, layer sauce, then eggplant, then cheese.  Repeat, ending with cheese.
6. Sprinkle parmesan on top.  Bake about 15 min, until golden on top.  Serve with pasta.





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Nathan Byrd
techy ranked #94
45 recipes 0 comments since Jul 07
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