✤2 large eggs
✤2 tbsp water
✤1 ⅔ cups (75g) panko breadcrumbs
✤1 cup (112g) parmesan cheese, grated, divided
✤1 tsp Italian seasoning
✤2 medium eggplants (~2 lb total), cut into ¼-inch slices (~877g)
✤ salt & pepper, to taste
✤1- 24 oz jar marinara sauce
✤3 cloves garlic, minced
✤1/2 tsp red pepper flakes
✤ dried basil, to taste
✤1 cup (112g) shredded skim mozzarella cheese
❖Preheat oven to 400°F (200°C). Coat 2 baking sheets & a 9x13-inch baking dish with cooking spray.
❖In a shallow bowl, whisk the eggs & water. In another dish, stir together the panko, 1/2 cup parmesan & Italian seasoning.
❖Dip eggplant slices in egg mix, then coat with panko mix. Arrange slices in a single layer on the baking sheets and bake 30 min, flipping slices and switching sheets between racks halfway through, until tender and lightly browned. Season with salt & pepper.
❖In a medium bowl, mix the marinara, garlic, red pepper flakes & basil.
❖Spread 1/2 cup sauce on bottom of baking dish. Layer half of the eggplant slices over sauce. Spoon 1 cup sauce over eggplants and layer 1/4 cup parmesan & 1/2 cup mozzarella. Top with remaining eggplant, then remaining sauce, then remaining cheese.
❖Bake 20-30 min, until bubbly and golden. Let cool 5 minutes.
