Ingredients
- 1 large eggplant, peeled and cut into ¼-inch-thick rounds
- 2 large eggs, beaten
- ¼ cup milk
- 1 cups panko breadcrumbs
- 3/4 cup grated Parmesan
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 2 to 3 cups mozzarella
- 1 cup shredded Parmesan (Sargento)
Instructions
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
In a medium-sized shallow dish, whisk the eggs and almond milk.
In another medium-sized shallow dish, combine the panko, Parmesan cheese, oregano, red pepper flakes, salt, and several grinds of pepper.
Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
In an a baking dish or 1/4 sheet disposable pan, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella/Parmesan mix. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
This recipe is for a 1/4 sheet disposable aluminum pan. The recipe can be doubled to make a half sheet pan.
Marinara:
- 2 TB olive oil
- 1/8 cup finely minced onion
- 2 garlic cloves, minced
- 1 anchovy fillet, minced
- 2 tsp Italian herbs paste
- 1/4 tsp table salt
- 1/1 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1 (28) oz can San Marzano tomatoes
- 1 tsp sugar
Heat the oil over medium heat. Add onion and sauté for 2 to 3 minutes.
Add the garlic, anchovy fillet, Italian herbs, salt, and pepper flakes. Cook for another 2 to 3 minutes.
Add tomatoes and sugar and simmer, uncovered, until slightly thickened, 10-12 minutes.
Run off the heat, stir in another splash of good olive oil if desired. Set aside until ready to assemble and bake the eggplant.
