Easy Baked Eggplant Parmesan, 8/27/2012 - KATV - Breaking News, Weather and Razorback Sports

Easy Baked Eggplant Parmesan, 8/27/2012

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Easy Baked Eggplant Parmesan

1 Large Eggplant, sliced lengthwise into 1/2 inch thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko break crumbs (sun dried tomato or plain)
2 tablespoons extra-virgin olive oil
1 jar pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese


Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. 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.
Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
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