Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Yield: 8
Ingredients: 2 medium eggplants, sliced into 1/2-inch thick rounds; salt; 1 1/2 cups Panko breadcrumbs; 1 Tablespoon Italian seasoning, homemade or store-bought; 2 eggs (or 1 egg + 2 egg whites); cooking spray (or olive oil in a Misto); 1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce; 2 cups grated Mozzarella cheese (I used part-skim); 2/3 cup finely-grated Parmesan cheese; 1/2 cup loosely-packed chopped or julienned fresh basil

Baked Eggplant Parmesan was pinched from <a href="http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/" target="_blank">www.gimmesomeoven.com.</a>

"This Baked Eggplant Parmesan recipe is made lighter by being baked with a crispy Panko breading, yet still has all of the delicious and comforting flavors of the classic dish!..."

INGREDIENTS

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2 medium eggplants, sliced into 1/2-inch thick rounds

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salt

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1 1/2 cups Panko breadcrumbs

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1 Tablespoon Italian seasoning, homemade or store-bought

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2 eggs (or 1 egg + 2 egg whites)

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cooking spray (or olive oil in a Misto)

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1 (25 ounce) jar DeLallo Tomato Basil Pomodoro Fresco Tomato Sauce

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2 cups grated Mozzarella cheese (I used part-skim)

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2/3 cup finely-grated Parmesan cheese

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1/2 cup loosely-packed chopped or julienned fresh basil

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