Baked Eggplant Parmesan Recipe: This Eggplant Parmesan Recipe Is So Good No One Will Miss the Meat by Donna John

Eggplant Parmesan is not only a hearty, meatless meal, this recipe is healthier because it's not fried. Try it on your family – even those who are not big fans of eggplant have been known to love it.

You'll need:

• 2 eggplants, sliced into rounds
• 1 1/3 cup panko breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon sea salt
• 2 eggs
• 1 jar (25 ounces) of your favorite marinara sauce or pasta sauce
• 2 cups grated mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• fresh chopped basil

Here’s how to make it:

1. Combine the panko, Italian seasoning and salt in a bowl.
2. In another bowl, add the eggs and beat well.
3. Dip the eggplant into the egg and then into the breadcrumbs. Place on a cookie sheet that’s been coated with nonstick cooking spray.
4. Bake in a preheated 425-degree F oven about 20-25 minutes, turning them over halfway through.
5. In a rectangular casserole dish, spread about 1/2 cup of sauce over the bottom. Place half of the eggplant over the sauce.
6. Spread another 1 cup of the sauce over the eggplant. Cover with half of the mozzarella and half of the Parmesan and a little chopped fresh basil. Repeat layers.
7. Bake for about 20 minutes or until cheese melts and starts to brown. Serve with additional Parmesan cheese. 

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