Ingredients
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2 large eggplants
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3 large eggs
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2 cups panko bread crumbs
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1 cup grated Parmesan cheese
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2 tsp garlic powder
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2 tsp Italian seasoning
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cooking spray
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1 (24 oz) jar tomato sauce
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1 cup shredded mozzarella cheese
Steps
1
Preheat the oven to 425°F. Peel the eggplants with a vegetable peeler and cut into ½-inch thick slices. In a bowl, whisk together the eggs with 2 tbsp water. In another bowl, mix the panko with the Parmesan cheese, garlic powder, and Italian seasoning. Transfer bread crumb mixture to a plate.
2
Dip each eggplant slice into the egg and then into the panko mixture. Place breaded eggplant on a parchment-lined baking sheet and spray tops with cooking spray.
3
Bake the eggplant for 10–12 min., until golden brown. Arrange one even layer of eggplant on the bottom a 9x13-inch casserole dish. Top with half of the tomato sauce and half the mozzarella cheese. Repeat.
4
Return to the oven and cook 15 min., until cheese melts and dish is warm.
Tips
Night before serving: Place eggplant parm in refrigerator to thaw completely.
