Easy Eggplant Parmesan



  • 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
  • 2 eggs, beaten with a fork
  • 1 1/2 cups panko bread crumbs (Japanese style bread crumbs. Can be purchased at most grocery stores )
  • 2 tablespoons olive oil
  • 1 (25-ounce) jar pasta sauce (any variety)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese


  1. Preheat oven with a baking sheet inside to 375°F.
  2. Coat eggplant slices with beaten egg, then bread with panko crumbs.
  3. Spread oil on baking sheet and place eggplant slices on it in a single layer.
  4. Bake 15 minutes, flip and bake another 10 minutes.
  5. Increase oven temperature to 475°F.
  6. In an 8×10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese.
  7. Bake until the cheese melts and turns golden in spots, about 15 minutes.

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