I’ve had this recipe printed out forever, so unfortunately I can’t give credit where credit is due, BUT it did turn out pretty good, so I thought I’d share. As much as I liked this the first day, I LOVED it the second day. Unfortunately, since I made this recipe I’ve actually lost the recipe so I’m going to wing it! It’s pretty basic so I don’t think we can go too far off base here.
Here’s the cast of characters (+ 1 egg not shown). The blue and purple bowls contain parmesan and mozzarella cheese. I ended up using only one jar of sauce, but 1 and 1/2 packages of pasta (we have approx. 4,097 kids to feed so when it comes to pasta and red sauce I’d be in trouble if I ran out!).
I sliced the eggplant in slices.
Beat one egg.
Dipped each slice of eggplant first in egg, then into Panko. I sprinkled each with a little kosher salt and freshly ground pepper at this point.
Cooked pasta (we used whole wheat). Hmm, cooking whole wheat pasta sort of looks like muddy water. Not very attractive!
Baked coated eggplant slices for maybe 15 minutes on each side in a 400 degree oven? Instead of spraying my pan with something, I always use non-stick aluminum foil cause I’m lazy when it comes to clean up.
During the last few minutes of cook time, sprinkle each slice with parmesan cheese. We also sprinkled a little mozzarella cheese on each slice.
Heat up the jar of sauce, mixed into cooked & drained noodles.