Eggplant Parmesan

By charlotteh371

Ingredients

• 1/2 cup olive oil, divided
• 1 cup panko (japanese style bread crumbs)
• finely grated zest of 1 lemon
• 3 oz parmegiano-reggiano cheese, grated (about 3/4cup) divided
• 1 tsp black pepper, divided
• 2 large eggplants, sliced lengthwise into 1/2 inch thick slices
• 1 1/2 tsp kosher salt
• 1 cup jarred roasted red pepper pasta sauce
• torn fresh basil leaves

Preparation

Step 1

preheat oven to 425. heat 2 tbsp of the oil in a large nonstick skillet over medium until it begins to shimmer. add panko and cook, stirring constantly, until pale golden brown, about 4mins. remove to a bowl, and stir in lemon zest, 1/4 cup of cheese and 1/2 tsp of the pepper.

divide eggplant slices evenly between 2 rimmed baking sheets lined with parchment paper, arranging slices in a single layer. brush both sides evenly with remaining 6 tbsp oil; season with salt and remaining 1/2 tsp pepper. bake in preheated oven until golden brown and tender, about 30 mins, flipping slices halfway through. remove both baking sheets from oven. reduce oven temp to 375.

spread 1/4 cup of the sauce in bottom of a lightly greased 8 inch square baking dish. top with a layer of eggplant and 2 tbsp cheese. repeat layers 3 more times, ending with cheese.

place baking dish on a rimmed baking sheet, and bake at 375 until sauce begins to bubble about 30 mins. sprinkle panko mixture evenly over the top; return to the oven, and bake until panko mixture is golden brown, about 10mins longer. remove from oven, and let rest 10 mins. sprinkle with torn basil and serve.