A simple re-make of a traditional family favorite, Eggplant Parmigiana. Measurements are approximate and will be determined by the size of the eggplant and the number of slices.
Prep Time:15-20 minutes
Cook Time:25-35 min.
Total Time:-53139777.633333 minute
1 medium eggplant, sliced 1/4 inch thick
1 cup whole wheat bread crumbs
1/2 cup panko crumbs
1/4 cup grated pecorino cheese
2 egg whites
salt and pepper to taste
1-2 cups marinara sauce
12 slices of mozzarella (you may need more or less depending on the number of eggplant slices)
3-5 tbls. olive oil
Preheat oven to 425 degrees. Line large baking sheet with non-stick foil or parchment paper.
Dip each slice of eggplant, both sides, into egg white, then coat each side with bread crumb mixture and place on prepared baking sheet. Dip, coat, repeat until all the eggplant slices have been coated with breadcrumbs. Drizzle each slice with a little olive oil.
Bake in preheated oven for 15 minutes then turn the slices over and bake another 10 minutes.
Remove pan from oven and top each eggplant slice with marinara sauce then add a slice of mozzarella and you can drizzle with a little more olive oil.
Return the tray to oven and bake until the sauce is heated and the mozzarella is melted.
Add a little sprinkle of grated cheese and chopped fresh basil and or parsley.