1 large eggplant, sliced lengthwise into 1/2inch-thick pieces (about eight)
2 eggs, beaten with a fork 1 1/2 cup panko bread crumbs (sundried tomato or plain) 2 tablespoons extra-virgin olive oil 1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)* 1 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese
Directions 1.
Preheat oven with a baking sheet inside to
375F. Coat eggplant slices with beaten egg, then bread with panko crumbs. 2. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. 3. Increase oven temperature to 475F. In an 8x10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. 4. Repeat, finishing with cheese.