Baked Eggplant Marinara

By Dottiejk

Ingredients

• 8 1/2 inch thick center-cut eggplant rounds
• all purpose flour
• 2 egg
• 1-1/2 cup fresh breadcrumbs
• 3/4 cup parmesan cheese; grated
• 4 tablespoon olive oil
• 1 cup ricotta cheese
• 1-1/4 cup marinara sauce
• 3/4 cup mozzarella cheese

Preparation

Step 1

Preheat oven to 350°F . Lightly oil baking sheet. Sprinkle eggplant rounds
with salt and pepper. Place flour and eggs in separate shallow bowls. Mix
breadcrumbs and parmesan cheese in another shallow bowl. Coat eggplant
rounds with flour, then eggs, then breadcrumb mixture, patting to adhere.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4
eggplant rounds to skillet. Cook until golden brown, about 5 minutes per
side; transfer to prepared sheet. Repeat with remaining oil and eggplant
rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with
sauce and mozzarella cheese, dividing equally. Bake until rounds are heated
through and cheese is melted, about 15 minutes.