Easy Eggplant Parmesan «

By ldelmas

Ingredients

• Makes 4 servings
• Ingredients
• 1 medium globe eggplant (3/4 to 1 pound)
• 1/2 teaspoon salt
• 1/3 cup flour
• 1 large egg
• 1/2 cup breadcrumbs
• 1/2 cup panko crumbs
• 1 1/2 cups marinara sauce (or one 14-ounce jar)
• 1/4 teaspoon red pepper flakes, optional
• 1 cup shredded part-skim mozzarella
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil, optional.

Details

Servings 4
Adapted from marlenekoch.com

Preparation

Step 1

Makes 4 servings

1. Preheat oven to 425ºF. Generously spray a baking sheet with cooking spray.

2. Slice eggplant (with skin) into ¼-inch slices. Place eggplant in a bowl, toss with salt and let sit for 10 minutes. Lightly rinse eggplant and pat dry.

3. In a shallow bowl, mix together breadcrumbs and panko crumbs. In another shallow bowl, beat the egg until frothy. Place flour in a third bowl. Dip eggplant in flour, then egg (letting excess egg drip off) and then into the breadcrumb mixture. Coat both sides and place eggplant slices on baking sheet. Bake for 20 minutes, flipping eggplant slices over after 10 minutes.

4. Add pepper flakes to marinara, if desired. Place ¾ cup marinara sauce in bottom of a 9 x 13-inch baking dish. Line baking dish with eggplant slices, slightly overlapping them, and top with remaining sauce. Sprinkle shredded cheeses on top. Bake for 15 minutes. Garnish with basil.