Eggplant Parmesan Baked By Patti

828 grams Eggplant, fresh
100 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 extra large Egg, fresh, whole, raw
16 serving Sauce, Bertolli Four Cheese Rosa 1/4 c (63g)
3 tbsp Olive Oil
8 oz Cheese, Mozarella, Low Moist/Part Skim (Lucerne)

Peel eggplant and slice into 3/4 inch slices. Mix eggs with fork. In a bag, mix the panko crumbs and any spices to your taste. Dip eggplant slices into egg and then dredge in bag of panko mixture. Layer eggplant slices onto a foiled-lined baking sheet which is brushed with olive oil. Bake eggplant in a 385 degree preheated oven for 12 minutes. Turn eggplant over and bake for another 12 minutes. Remove from oven and let cool. Layer eggplant in glass 8 x 13 inch baking dish and evenly spread sauce over each piece. Top with mozarella cheese. Reheat casserole in a 350 degree oven for 30 minutes (uncovered) until cheese is melted and casserole is cooked clear through.

Serving Size: Six Servings

Number of Servings: 6

Recipe submitted by SparkPeople user TIME2BOOGIE2.