-
- Prep
- 30
-
- Total
- 50
-
- Serving
- 4
Made With
Ingredients
- 1 large eggplant, sliced lengthwise into 1/2-inch thick pieces (about eight)
- 2 eggs, beaten with a fork
- 1 cup panko bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 2 tablespoons parsley flakes
- 2 tablespoons extra-virgin olive oil
- 1 (25-ounce) jar tomato sauce
- 8 large fresh whole basil leaves
- 8 oz. Dragone® Fresh Mozzarella Cheese, thinly sliced into 8 pieces
- 1/2 cup Shredded Parmesan cheese
Directions
Preheat the oven with a baking sheet inside to 375ºF.
In a small bowl, mix the panko crumbs with salt, dried basil, pepper and parsley flakes. Coat the eggplant slices with the beaten egg, then dredge them in the panko crumbs parsley mixture. Spread oil on the hot baking sheet and place the eggplant slices on it in a single layer. Bake for 15 minutes, flip and bake for another 10 minutes. Remove them from the oven.
Increase the oven temperature to 475ºF. In an 8x10-inch ovenproof dish, layer the pasta sauce, eggplant slices, basil leaves and cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
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