Parmesan Eggplant Lasagna
- 2 Eggplants, peeled and sliced into rounds
- 2 c. Marinara sauce
- 1/2 c. Parmesan cheese
- 2 c. Panko Bread crumbs, seasoned
- 1/2 c. Flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 eggs scrambled
- 1/2 c olive oil
- 2 Vine ripe tomatoes, Sliced
- 3 Fresh mozzarella balls, Sliced
- Parsley for garnish
Pre-heat oven to 350 degrees. After the eggplant has been peeled and sliced sparkle the slices with salt and let sit for 20 minutes. This will bring some of the water out of the flesh and help it stay crispy.
Next, use the three-step process of breading the eggplant slices. First flour, next egg, last breadcrumbs.
After the eggplant is breaded heat the marinara sauce in a small pot over medium heat. In a large non-stick skillet heat half of the olive oil until smoke point and place 4-5 slices in the pan. Cook on each side for 2 to 3 minutes. After all the eggplant has been cooked, place them on a sheet pan and begin to build.
Place a slice of tomato and mozzarella on top of the eggplant, followed by another layer of the exact same thing. Cover with marinara sauce and breadcrumbs and bake for 15 to 20 minutes.
Remove from oven and plate with a garnish of sauce cheese and parsley. Serve and enjoy.
Prep time: 30 mins
Total time: 60 mins