BAKED EGGPLANT PARMESAN

Th�s Baked Eggplant Parmesan rec�pe �s made l�ghter by be�ng baked w�th a cr�spy Panko bread�ng, yet st�ll has all of the del�c�ous and comfort�ng flavors of the class�c d�sh!

INGRED�ENTS:

• 2 med�um eggplants, sl�ced �nto 1/2-�nch th�ck rounds
• salt
• 1 1/2 cups Panko breadcrumbs
• 1 Tablespoon �tal�an season�ng, homemade or store-bought
• 2 eggs (or 1 egg + 2 egg wh�tes)
• cook�ng spray (or ol�ve o�l �n a M�sto)
• 1 (25 ounce) jar DeLallo Tomato Bas�l Pomodoro Fresco Tomato Sauce
• 2 cups grated Mozzarella cheese (� used part-sk�m)
• 2/3 cup f�nely-grated Parmesan cheese
• 1/2 cup loosely-packed chopped or jul�enned fresh bas�l\

D�RECT�ONS:

1. Opt�onal f�rst step: �f you have extra t�me and would l�ke to remove some of the b�tterness of the eggplant, spr�nkle each round w�th a p�nch of salt.  Then place the rounds �n a colander �n the s�nk to dra�n, or place them on a few paper towels for about 30 m�nutes.  R�nse the salt off w�th water, then proceed w�th the rec�pe.
2. Preheat oven to 425�F.  Prepare two bak�ng sheets w�th parchment paper, and set as�de.
3. �n a shallow bowl, wh�sk together Panko breadcrumbs, �tal�an season�ng and 1 teaspoon salt unt�l comb�ned.  �n a separate bowl, wh�sk the eggs unt�l smooth.  D�p an eggplant round on both s�des �n the wh�sked egg m�xture, then �mmed�ately d�p �t �n the breadcrumb m�xture unt�l the eggplant �s completely coated, then set on a parchment-covered bak�ng sheet.  Repeat w�th the rema�n�ng eggplant rounds unt�l they are all evenly spaced on the bak�ng sheets.  Bake for 20 m�nutes, fl�pp�ng once halfway through, unt�l the breadcrumbs are toasted and sl�ghtly golden.  Remove from the oven and set as�de.
4. Spread 1/2 cup tomato sauce evenly over the bottom of an 11 x 8-�nch bak�ng d�sh.  Place half of the eggplant �n a (mostly) even layer along the bottom of the bak�ng d�sh.  Spread an add�t�onal 1 cup of tomato sauce evenly over the eggplant.  Then spr�nkle 1 cup Mozzarella cheese evenly over the sauce, followed by 1/3 cup Parmesan cheese, followed by 1/4 cup of the fresh bas�l.  Repeat w�th another layer of the rema�n�ng eggplant, then tomato sauce, then Mozzarella, then Parmesan cheese.
5. Bake for 15-20 m�nutes unt�l the cheese �s melted and starts to turn sl�ghtly golden around the edges, and the sauce �s bubbly.  Remove and spr�nkle w�th the rema�n�ng bas�l.  Serve �mmed�ately.

Recipe Adapted From gimmesomeoven