Baked Breaded Eggplant with Marinara
"These crisp, cheesy eggplant slices are a lighter take on the more traditional fried eggplant Parmesan. It lets the savory flavor of the Parm and the satisfying crunch of the panko shine. This same recipe also works with sliced zucchini and summer squash. When dredging the eggplant slices, don’t be afraid to get your hands dirty. And really press that panko onto the slices. The more breadcrumbs, the more crunch. Panko can be found alongside the other breadcrumbs at the grocer, as well as in the ethnic or Asian aisle...."
INGREDIENTS
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2 eggs
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1 teaspoon dried oregano
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2 cups panko (Japanese-style) breadcrumbs
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1 large eggplant (about 1 1?2 pounds)
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1 1⁄4 cups finely grated Parmesan cheese, divided
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1 1⁄2 cups jarred marinara or other pasta sauce
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1⁄2 teaspoon ground black pepper
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1 cup grated mozzarella cheese
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