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Panko-Crusted Eggplant Parmesan

Enjoy this recipe from the Electric Kitchen!

Panko-Crusted Eggplant Parmesan

Ingredients:

Panko-Crusted Eggplant Parmesan

  • 2 medium eggplants, sliced into 1/2-inch thick rounds
  • 1 teaspoon salt, plus more for eggplant
  • 1 1/2 cups panko
  • 1 tablespoon Italian seasoning
  • 2 eggs
  • Cooking spray
  • 1 (25-ounce) jar tomato-basil tomato sauce
  • 2 cups shredded Mozzarella cheese, divided
  • 2/3 cup grated Parmesan cheese, divided
  • 1/2 cup julienned fresh basil, divided

Directions:

  1. Sprinkle each piece of eggplant with salt and place on paper towels for 30 minutes to drain.
  2. Rinse with water and drain; set aside.
  3. Heat oven to 425°F.
  4. Prepare two baking sheets with parchment paper; set aside.
  5. In a shallow bowl, mix together panko, Italian seasoning and 1 teaspoon salt.
  6. In a separate bowl, whisk eggs.
  7. Dip a piece of eggplant in egg, then dip in panko mixture until eggplant is coated; set on baking sheet.
  8. Repeat with remaining eggplant and evenly space them on baking sheets.
  9. Bake for 20 minutes, flipping once halfway through, until panko is toasted and slightly golden.
  10. Remove from oven; set aside.
  11. Spread 1/2 cup tomato sauce over bottom of an 8-by-11-inch baking dish.
  12. Place half of eggplant in a single layer in baking dish.
  13. Spread another cup of tomato sauce over eggplant.
  14. Sprinkle 1 cup Mozzarella cheese over sauce, then 1/3 cup Parmesan cheese and 1/4 cup fresh basil.
  15. Repeat with another layer of remaining eggplant, tomato sauce, Mozzarella, and Parmesan cheese.
  16. Bake for 15 to 20 minutes until cheese is melted and starts to turn slightly golden around edges.
  17. Remove and sprinkle with remaining basil.
  18. Serve immediately.

Serves 6.

Approximate Nutrient Analysis per serving:
370 calories, 13 g fat, 7 g saturated fat, 90 mg cholesterol, 1100 mg sodium, 44 g carbohydrate, 5 g fiber, 11 g sugar, 21 g protein

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