Easy Baked Eggplant Parmesan

This is adapted from a Whole Foods recipe.











1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces

2 eggs, beaten with a fork
1 1/2 C. panko bread crumbs
1 t. red pepper flakes
1 t. sea salt
1 t. cracked pepper
2 T. extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 C. shredded mozzarella cheese
1/2 C. shredded parmesan cheese

Preheat oven with a baking sheet inside to 375°F. Mix panko with salt, peper and red pepper in a shallow bowl. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant,top with cheeses. Repeat, finish with cheese. Bake until the cheese melts and turns golden, about 15 minutes. Serves 4