INGREDIENTS:
- 1 jar of Just Like Home Kitchen Recipes® N.Y. Lip-Smackin’ Garlic pasta sauce
- 2 large eggplants, cut into ½” slices
- 1 tablespoon of kosher salt
- 4 eggs
- 2 cups of flour
- 2 cups of panko bread crumbs
- ½ cup of grated Parmesan cheese
- ¼ teaspoon of dried oregano
- 2 cups of shredded mozzarella cheese or any shredded cheese of choice
- 1 tablespoon of chopped fresh parsley or fresh basil (optional)
- Your choice of pasta
- Parchment paper
DIRECTIONS:
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper. Cut each eggplant into ½ inch slices. Season the eggplant front and back with 1 tablespoon of kosher salt. Let eggplant sit on the parchment paper for about 30 to 40 minutes to release excess moisture. Dab eggplant with paper towels front and back to remove moisture and set aside on clean paper towels.
- In one bowl add the flour.
- In a second bowl, crack four eggs and whisk until well blended.
- In a third bowl, combine the panko bread crumbs, dried oregano and grated parmesan cheese and mix well.
- Dip eggplant slice into the flour first, then into the egg mixture and then into the breadcrumbs and parmesan cheese mixture, pressing to coat. Place in a 13 x 9 inch baking dish lined with parchment paper. Repeat with the remaining eggplants.
- Top the coated eggplants with the pasta sauce.
- Then top with 2 cups of the shredded Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for about 20 to 30 minutes until eggplant is tender and the cheese has melted.
- When done, remove the eggplant from the oven and sprinkle with chopped fresh parsley or basil.
- Serve immediately with cooked pasta.
Recipe from Christina
