By CSA member Rebekah W., Inspired by “Love & Lemons”
Extra Thoughts: This recipe is so delicious. My husband who doesn’t like eggplant even loved it!
For a crispier texture you can also make Eggplant Parmesan in a single layer on a sheet pan by slicing the eggplant just a little thicker (about 1/2 inch thick), follow the first 4 steps, after step # 4: keep the eggplant on the sheet pan, top with a spoonful of sauce, mozzarella and Parmesan, bake for 20 minutes or until cheese is melted then broil for 2-4 minutes until cheese is browned and bubbling. Top with fresh basil. Serve by itself or over spaghetti.
Ingredients:
2 large eggplants, cut into ¼-inch-thick rounds
2 large eggs, beaten
¼ cup milk, can also use nut milk
2 cups Italian seasoned Panko breadcrumbs
1 cup grated Parmesan cheese, divided
sea salt
Ground black pepper
Extra-virgin olive oil, for drizzling
1 Jar of Marinara Sauce or your favorite spaghetti sauce
2 large fresh mozzarella balls, thinly sliced
fresh basil leaves
2 large eggplants, cut into ¼-inch-thick rounds
2 large eggs, beaten
¼ cup milk, can also use nut milk
2 cups Italian seasoned Panko breadcrumbs
1 cup grated Parmesan cheese, divided
sea salt
Ground black pepper
Extra-virgin olive oil, for drizzling
1 Jar of Marinara Sauce or your favorite spaghetti sauce
2 large fresh mozzarella balls, thinly sliced
fresh basil leaves
1. Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
2. In a medium-sized shallow dish, whisk the eggs and milk.
3. In another medium-sized shallow dish, combine the Italian Seasoned Panko, 1/2 cup Parmesan cheese, and a couple pinches of pepper
4. Dip the eggplant slices into the egg mixture and then into the Panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
5. In a 9×13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining 1/2 cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few pinches of sea salt. Bake for 20 minutes or until the cheese is melted. Turn the oven to broil and broil for 2 to 4 minutes or until the cheese is browned and bubbling.
6. Remove from the oven and top with fresh basil. Serve by itself or with spaghetti.