Baked Breaded Eggplant with Marinara from iVillage
1 teaspoon dried oregano
2 cups panko (Japanese-style) breadcrumbs
1 large eggplant (about 1 12 pounds)
1 14 cups finely grated Parmesan cheese, divided
1 12 cups jarred marinara or other pasta sauce
12 teaspoon ground black pepper
1 cup grated mozzarella cheese
Heat the oven to 400°F. Coat a large baking sheet with cooking spray.
In a wide, shallow bowl, whisk the eggs. In a medium shallow bowl, mix together the panko, 3⁄4 cup of the Parmesan, the pepper, and oregano.
Trim the ends of the eggplant, then cut it into 1⁄2-inch-thick slices. Dredge each slice through the egg, making sure both sides are coated, then through the breadcrumbs, flipping it to coat both sides.
Arrange the slices in a single layer on the prepared baking sheet. Spritz the eggplant slices with cooking spray, then bake them for 20 minutes. Turn the slices and bake for another 20 minutes, or until both sides are crisp and slightly browned.
Sprinkle the eggplant slices with the remaining Parmesan and return them to the oven until the cheese melts, about 2 minutes. Meanwhile, in a small saucepan over medium heat, warm the pasta sauce. Divide the eggplant among serving plates and top with pasta sauce and mozzarella.