Baked Eggplant Parmesan
No one can resist the sight of melted cheese and tomato sauce! This version is easier and much healthier than the classic fried, labor-intensive version.
Serves 6

Ingredients:
Cooking spray
1 1/2 cups panko bread crumbs
2 tsp. Italian seasoning
1 cup grated Parmesan, divided
Kosher salt
Freshly ground black pepper
2 medium eggplants, sliced into 1/2″-thick rounds
3 large eggs
4 cups marinara or spaghetti sauce
2 cups shredded mozzarella
1/3 cup thinly sliced basil

Directions:
Step 1
Preheat oven to 425°. Line 2 large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk panko, Italian seasoning, and 1/2 cup Parmesan; season with salt and black pepper. In another shallow bowl, whisk eggs with 2 tablespoons water; season with salt and black pepper.

Step 2
Dip an eggplant slice into egg wash, then dredge in panko mixture. Arrange on prepared baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Step 3

Bake until softened on the inside, and golden and crisp on the outside, 30 to 35 minutes.

Step 4
In a large baking dish, evenly spread 1 cup marinara. Add an even layer of eggplant slices, then pour 1 1/2 cups marinara on top. Sprinkle with 1 cup mozzarella, half of remaining Parmesan, and basil. Repeat process once more to use up all ingredients.

Step 5
Bake until bubbly and golden, 15 to 17 minutes more.