Ingredients
Serves 6
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 | medium eggplants | |
| 3 | large eggs | |
| 3 | Tbsp water | |
| 1 ½ cups | Pastene Panko Bread Crumbs | |
| 1 cup | fresh parmesan cheese, grated | |
| 1 tsp | Italian seasoning | |
| ½ tsp | salt | |
| ½ tsp | freshly ground black pepper | |
| 2 | 650 ml jars Pastene Marinara Sauce | |
| 2 | garlic cloves, minced | |
| 1 tsp | red pepper flakes | |
| 1 cup | mozzarella, coarsely grated |
Directions
Prep time: 15 minutes | Cook time: 55-60 minutes
- Preheat oven to 400° F. Coat two rimmed baking sheets and a 9 x 13” baking dish with one tablespoon of olive oil each.
- Cut the eggplant into ½ inch slices.
- Whisk the eggs and water and place in a shallow bowl. In another shallow bowl, place the breadcrumbs, ½ cup parmesan and the Italian seasoning.
- Dip eggplant slices in egg mixture first and then place in the breadcrumb mixture, pressing each to make sure the breadcrumbs adhere.
- Place the coated eggplant slices on the baking sheets. Drizzle the remaining 1 tablespoon of oil over the eggplant slices and bake for 15 minutes.
- After 15 minutes, flip the eggplant, rotate the pans and bake for another 15 minutes. Season with salt and pepper while eggplant is hot.
- Place two jars of Marinara sauce in a bowl, reserving ½ cup for the bottom of the baking dish. Add the garlic and pepper flakes to the sauce.
- Spread the ½ cup of reserved sauce in the bottom of the baking dish and place one layer of eggplant on top of sauce. Estimate how many layers based on the quantity of eggplant left and divide the sauce and cheese accordingly.
- For each remaining layer, place sauce over the eggplant and top with parmesan and mozzarella. Repeat until all of the ingredients are layered together. Bake for 20 to 25 minutes and serve.
