This dish was a little more time consuming than I usually like to take on a weeknight meal, but it was so worth it. What was even better, the leftovers held up nicely for my lunch the next day.
What You Need:
1/2 Cup Parmesan Cheese
3 Cups Marinara Sauce
What To Do:
Slice the eggplant and lightly sprinkle them with salt. Set them on a rack for about an hour. This will let the eggplant release some of its water. Scramble the eggs on a plate and set aside. On a separate plate combine the Panko crumbs and parmesan cheese.
Preheat oven to 350 degrees. After the eggplant have released water, dip each disk into the egg and then into the panko mixture. Place back on the rack that you used when salting and repeat with the rest of the disks. Let them rest for 20 minutes before placing on cookie sheet. Bake for about 15 minutes or until the breadcrumbs are browned. Remove from oven and set aside.
In a separate oven proof dish spread a small amount of the marinara sauce. Place a layer of eggplant, leaving a small amount of room between each disk. Top with a slice of mozzarella, a dollop of marinara sauce, another eggplant disk. Add a second dollop of marinara sauce, a slice of mozzarella, and sprinkle with parmesan cheese.
Place in oven and bake for about 30 minutes.