Ingredients

  • 2 large eggplant, cut into ¼-inch thick rounds
  • 4 eggs
  • 2 cups panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 1-2 jars tomato sauce
  • 2 packages fresh mozzarella, cut into small cubes

Instructions

  1. Preheat an oven to 425 degrees F

  2. Peel and slice eggplant about 1 cm thick.

  3. Beat eggs in a shallow bowl and set aside.

  4. Place breadcrumbs in a shallow bowl.

  5. Dip eggplant slices in beaten eggs. Transfer to breadcrumb mixture, pressing the crumbs into all sides. Place on a parchment lined baking sheet. Repeat for all remaining eggplant slices.

  6. Bake for 1-1.5 hrs until breading is browned and eggplant is soft.

  7. Place a small amount of tomato sauce in a baking dish and spread with a spoon to coat the bottom of the dish evenly.

  8. Layer eggplant slices, sauce, then cheese. Repeat.

  9. Top with shredded parmesean.

  10. Bake in the preheated oven until cheese is browned and bubbly.

Sources

Recipe Inspiration: