Eggplant Parmesan

By commercecook

Ingredients

• 2 eggplants, peeled and cut into rounds, 1/2 inch thick, or as desired
• 1/3 cup milk
• 1/2 cup Italian bread crumbs
• 1/2 cup panko
• 1 large jar of Ragu spaghetti sauce
• 1 ball of mozzarella cheese, grated
• 1 cup fresh parmesan cheese, grated

Details

Servings 4
Adapted from twosistersthatcook.wordpress.com

Preparation

Step 1

Preheat oven to 375 degrees. Lightly oil 2 large baking sheets.
Pour milk into a shallow bowl. Combine panko and bread crumbs and put in a lipped plate. Dip each slice of eggplant into the milk, then press on the bread crumbs. Place slices on a baking sheet and bake until tender, about 25 minutes, depending on the thickness of your slices.
Spoon some sauce on the bottom of a casserole dish. Layer the eggplant on top. When I did it, it covered the bottom of the 9x13 with four extra slices on top. Top with the remaining sauce, and both the cheeses.
Bake uncovered at 375 degrees for about 40 minutes. Casserole should be bubbly and brown around the edges. Remove from oven and let the casserole sset for 10 minutes before serving.