Eggplant Parmesan

An oven-fry method creates this crispy Baked Eggplant Parmesan that rivals any fried version. An easy, updated take on the classic Italian dish.

INGREDIENTS

• 3 eggplant sliced 1/4" thick

• salt

• 3 eggs beaten

• 1 (8 ounce) box Italian seasoned panko bread crumbs

• 1 (26 ounce) jar marinara sauce

• 1 (16 ounce) package fresh mozzarella

• cheese, sliced thinly1/2 cup grated parmesan cheese

• 1/4 cup chopped fresh basil

Instructions

Preheat oven to 400 degrees. Spray a rimmed baking sheet generously with cooking spray. Dip eggplant slices in egg, then in bread crumbs, pressing crumbs down with fingers if needed to cover evenly. Place in a single layer on oiled baking sheet and lightly spray tops of breaded eggplant with cooking spray. Bake in preheated oven for 10 minutes then carefully flip each slice and cook an additional 5 to 10 minutes, until nicely browned. Remove from oven and reduce oven temperature to 350 degrees.

In a 9x13 inch baking dish spread just enough marinara to cover bottom of dish. Place a layer of eggplant slices in the sauce. Cover each slice with a spoon full of marinara, a slice or two of mozzarella, and then sprinkle with parmesan cheese. Repeat with one more layer. Pour any leftover marinara and around edges of eggplant slices and top with any cheese that is left. Sprinkle basil on top.

Bake, uncovered, in preheated oven for 30 minutes.

"I started making Eggplant Parmesan because it's semi-Keto friendly, especially if you use Rao's marinara sauce. My daughter loves it! I will admit, if I make it for the family, I add meatballs as a side for my son and husband. All of that, with a nice green salad, and dinner is done!"