medium eggplants (about 2 lb/1 kg), cut lengthwise into ½-in. (1-cm) thick slices
tomato sauce, divided
grated Parmesan cheese
basil leaves, roughly torn or chopped
Preheat oven to 400°F (200°C). Drizzle half the oil onto a parchment paper-lined baking sheet; set aside. In shallow bowl, spread out the flour. In another shallow bowl, whisk eggs. In third shallow bowl, mix panko with salt.
Coat eggplant slices in flour, shaking off excess. Next dip into eggs, allowing excess to drip off, then coat in breadcrumb mixture. Arrange breaded eggplant slices in single layer on prepared baking sheet. Drizzle with remaining oil. Bake 30 to 35 min., or until golden brown and crispy crusted.
Spread ½ cup (125 mL) tomato sauce in bottom of greased 13 x 9-in. (3 L) baking dish. Arrange half the breaded eggplant slices over top. Drizzle with 1 cup (250 mL) tomato sauce, then layer half of each of the mozzarella and Parmesan over top. Repeat layering with remaining eggplant, tomato sauce, mozzarella and Parmesan.
Bake 20 to 25 min., or until sauce is bubbling and cheese is melted. Let stand 5 min. Sprinkle with basil to serve.
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