It takes some time to put this dish together, but the steps are simple and the result is so worth it.
Here’s how you make it!
2 large eggs
2 heaping cups panko breadcrumbs
1/4 cup parmesan cheese + more for layering
salt and pepper
2 tbsp dried parsley
2 medium eggplant or 2 small eggplant
28 oz can crushed tomatoes
1 small onion
2 cloves garlic
shredded mozzarella cheese
Preheat the oven to 400 degrees.
Beat two eggs in a bowl. On a separate dish, combine panko, parsley, parmesan, and dashes of salt and pepper.
Wash and slice the eggplant into thin slices (about 1/4 inch).
Dip the eggplant into the egg and then the breadcrumb mixture.
Line 2 baking sheets with foil and grease with olive oil. Add each breaded slice of eggplant to the pan.
Bake for about 10 minutes on both sides. They should be crisped and slightly golden when you take them out.
When they are all done cooking, set them aside. Turn the oven down to 350 degrees.
While the eggplant is cooking, whip up a simple sauce. Chop a small onion and add it to small pot with olive oil. Saute until translucent and add minced garlic. Cook for another minute and then add the can of tomatoes. Season with salt and pepper.
When all of the elements are ready, it’s time to assemble!
Start with a layer of tomato sauce. I think this keeps the first layer of eggplant from sticking… might not be true, but this is always how I start!
Then add the first layer of eggplant. Cover with more tomato sauce. Sprinkle parmesan and then mozzarella over that layer. Then, start again with a layer of eggplant. Keep going like that: eggplant, sauce, parmesan, mozzarella… when you get to the end of your eggplant, cover with the rest of the sauce, a final layer of parmesan…
…and a final layer of mozzarella.
Bake at 350 degrees for 35-45 minutes. It should be heated through and golden brown when you take it out!
Oh, how I love this dish.