Monday, September 12, 2011
adapted from allrecipes -to scale down, serves 4
1 eggplant, peeled and thinly sliced into 8
2 eggs, beaten
4 cups panko bread crumbs
6 cups homemade marinara sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
Italian seasoning, to taste
garlic powder, to taste
pepper, to taste
Preheat oven to 350 degrees F (175 degrees C).
Sweat eggplant by salting each side, lay flat on paper towles for 30 minutes to drain moisture. Rinse well and pat dry.
Season eggs and panko (in seperate bowls) with a little Italian seasoning, garlic powder and pepper.
Dip eggplant slices in seasoned egg, then in seasoned panko crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 10 minutes on each side.
Bake in preheated oven for 45 minutes, or until golden brown. Allow to rest for 15 minutes.