Baked eggplant parmesan

Ingredients

• 2 large eggplants
• 2 eggs
• 1½ cups panko breadcrumbs
• 3 oz parmesan
• 2 cups shredded mozzarella
• 1 jar marinara sauce
• 1 bunch fresh basil
• 12 oz spaghetti
• 3 tbsp olive oil

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Method

1. Heat oven to 425°F. Slice the eggplant into 1/2-inch rounds, dip in beaten egg, then in panko mixed with half the parmesan.
2. Bake on oiled sheet pans 20 minutes, turning once, until golden.
3. Layer the eggplant with marinara and mozzarella in a baking dish, finishing with sauce, cheese and the rest of the parmesan. Bake 20 minutes.
4. Rest 5 minutes and serve with spaghetti and torn basil.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer