Oven Baked Eggplant Parmigiana

I love eggplant and we scored a pretty decent crop of it from our garden this summer. Only problem is despite the many yummy was to eat it my son absolutely refused to touch it. Not as babganoush, not as Imam Bayildi (the recipe I will have to share once the weather cools off some more), not diced in our Thai red curry. So....how to I find a way to get this picky eater to love eggplant and not break the caloric bank by frying it to delicious crispiness? I know! I will cover it with tomato sauce and fresh mozzarella cheese and tell him it is chicken, if he asks. ;)

BAKED EGGPLANT PARMIGIANA

2 cups panko bread crumbs

3 tbsp olive oil

2 eggs, beaten with a tablespoon of water (egg wash)

1/2 cup flour

2 cups Marinara sauce (homemade or from a jar- I dont judge)

2 medium eggplants, peeled and sliced about 1/4 inch thick or so

1/2 -1 lbs sliced or shredded mozzarella cheese

Salt and Pepper to taste

Preheat oven to 350F

In a large frying pan heat the olive oil  over medium heat. Add the panko crumbs, salt and pepper, and toast until the bread crumbs are golden brown.

Next, prepare three shallow bowls for dredging the eggplant, first in flour, then the egg wash, and finally the toasted panko bread crumbs. Dredge the eggplant in the flour, egg, then panko and place on a baking sheet lined with a silpat or with foil (for easy cleanup). 

Once all of your eggplant is coated, top with marinare sacue and cheese. 

Bake at 350 for about 25 minutes or so unitl the eggplant is cooked thru and the cheese is melted and golden. 

Serve with a green salad and a side of angel hair pasta or on a sub roll for a hearty sandwich. 

Hope you enjoy!

K