Eggplant Parmesan

Step 1

Preheat the oven to 425°F. Peel the eggplants with a vegetable peeler and cut into ½-inch thick slices. In a bowl, whisk together the eggs with 2 tbsp water. In another bowl, mix the panko with the Parmesan cheese, garlic powder, and Italian seasoning. Transfer bread crumb mixture to a plate.

Step 2

Dip each eggplant slice into the egg and then into the panko mixture. Place breaded eggplant on a parchment-lined baking sheet and spray tops with cooking spray.

Step 3

Bake the eggplant for 10–12 min., until golden brown. Arrange one even layer of eggplant on the bottom a 9x13-inch casserole dish. Top with half of the tomato sauce and half the mozzarella cheese. Repeat.

Step 4

Return to the oven and cook 15 min., until cheese melts and dish is warm.