BY SAPORITO KITCHEN
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EGGPLANTS
INGREDIENTS
PANKO BREADCRUMBS
ITALIAN SEASONING
GARLIC POWDER
KOSHER SALT
BLACK PEPPER
EGGS
WATER
MARINARA
MOZZARELLA CHEESE
PARMESAN CHEESE
OLIVE OIL SPRAY
STEP 1
Slice eggplant and sprinkle generously with salt. Let them sit for an hour to sweat out extra moisture and bitterness.
STEP 2
Wash the eggplant slices to remove excess salt and pat them dry
STEP 3
Dip eggplant slices in egg mixture, then press them into the breadcrumb mixture to completely bread the slices
STEP 4
Spray or drizzle the eggplant slices with olive oil and bake for 25-30 minutes at 400˚ till browned
STEP 5
Add 1/2 cup of the marinara to the bottom of 9x13 pan and add half of the breaded eggplant.
STEP 6
Top eggplant with 1 cup marinara, 1 cup mozzarella and 1/4 cup parmesan. Repeat with the remaining eggplant, marinara and cheeses.
STEP 7
Bake at 375˚ uncovered for 25-30 minutes until melty and bubbly.