3 medium-sized eggplants
1 cup all-purpose flour
Salt and pepper, to taste
2 large eggs
1 cup panko crumbs
1 cup Italian breadcrumbs
1 tsp garlic powder
1 cup Parmesan cheese, shredded
1 – 25 oz jar of Cucina Antica Spinach Marinara sauce
8 oz fresh mozzarella, sliced
¼ cup chopped fresh basil
Slice eggplant into ¼-inch rounds. Lay out in a single layer on a paper towel and sprinkle with salt. Let eggplant sit for 1-hour to release the moisture.
Preheat oven to 400° F. Lightly grease a large baking sheet.
Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt, and pepper. In the second dish, whisk eggs. In the third dish, stir together panko breadcrumbs, Italian breadcrumbs, and garlic powder.
Working one at a time, dredge eggplant slices in flour mixture, egg mixture, and breadcrumb mixture. Place onto the prepared baking sheet in a single layer. Sprinkle with Parmesan cheese and bake for 20 minutes, flipping slices halfway through.
In a greased 9x13 baking dish, spread 2 tbsp of Spinach Marinara sauce onto the bottom of the dish. Layer half of the baked eggplant slices, 1 cup Spinach Marinara sauce, and all the mozzarella slices. Sprinkle half of the basil and half of the Parmesan cheese. Repeat process once more.
Bake for 20-25 minutes, or until cheese is melted and the top slightly browned.
Calories 417, Carbs 51 grams, Cholesterol 97 milligrams, Fat 14 grams, Protein 24 grams, Sugar 9 grams, Sodium 769 milligrams