Stuck wondering what to make for dinner that fits into your 2020 health plan? Our New Year Resolution is to avoid any unnecessary sugars or preservatives in our meals, which is easy with our Non-GMO certified pasta sauces with no sugar or preservatives added. Try out this recipe for a healthy and delicious dinner.
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 60 MINUTES
- 3 medium-sized eggplants
- 2 cups Cucina Antica Spinach Marinara sauce
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup panko crumbs
- 1 cup Italian style bread crumbs
- 8 ounces fresh mozzarella, sliced
- ¼ cup chopped fresh basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- Slice eggplant into ¼-inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
- Preheat oven to 400° F. Lightly grease 1-2 large baking sheets.
- 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 bread crumbs, Italian bread crumbs, and garlic powder.
- Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of Parmesan cheese.
- Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
- Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle half of the basil and half of the parmesan cheese.
- Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
- Bake, uncovered, in a 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
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