Easy Baked Eggplant Parmesan

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bread crumbs

  Dry, grated, seasoned

  1 ½ cup or 180g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Preheat oven with a baking sheet inside to 375°F. Slice eggplant into long slices and 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.
2. 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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