4 Servings 45 min Cook
1 Eggplant, unpeeled (approx 1-1/4 lb) Eggplant
1 Large Egg
1 1/2 Cup Bread Crumbs
2 Tbsp Olive Oil
3 Cup Pasta Sauce
1 Cup, diced Mozzarella Cheese
1/2 Cup Parmesan Cheese
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.
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.
