Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan
from WholeFoodsMarket.com

Ingredients: 

• 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
• 2 eggs, beaten with a fork
• 1 1/2 cup panko bread crumbs (sundried tomato or plain)
• 2 tablespoons extra-virgin olive oil*
• 1 (25 ounce) jar pasta sauce (roasted vegetable or any variety)*
• 1 cup shredded mozzarella cheese*
• 1/2 cup shredded parmesan cheese
• 
  
• Method: 

  
  

  Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
  
  Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
  Nutritional Info: 

  PER SERVING:400 calories (180 from fat), 20g total fat, 8g saturated fat, 130mg cholesterol, 970mg sodium, 44g carbohydrate (5g dietary fiber, 9g sugar), 21g protein

  ******

  I have discovered that I love the taste of eggplant and with the abundance of eggplant I've been getting from our crop share this summer, I have been experimenting with it quite a bit. Now that I know the secret to good eggplant dishes is to salt and drain them first, every dish has been delish. This one, however, had oohs and ahhs from everyone :)  

  I liked the simplicity of the dish. I did not dip the eggplant in egg and dredge it through the crumbs then roast it in hot oil. Instead I sprayed the with cooking spray, sprinkled bread crumbs on top and put them on a cold baking sheet and roasted them in the oven (but cooking and flipping according to the directions). I did at least remember to coat the baking sheet with cooking spray as well. Too many times I've forgotten that step and had vegetables stick :/

  I will definitely be making this again!