Baked eggplant parmigiana

Name: Baked eggplant parmigiana
Ingredients: 2 pounds eggplant, cut into ½ inch rounds; 1 tablespoon salt; 3 whole eggs, beaten; 4 cups panko breadcrumbs; 2 (24 ounce) jars prepared tomato sauce; 1 tablespoon extra virgin olive oil; ½ fresh basil, cut into ½ inch strips; 1½ cups shredded parmesan cheese; 1½ cups shredded mozzarella cheese

"Baking the eggplant first with egg and breadcrumbs will give you all the crispiness that you need. Along with prepared tomato sauce, this is a quick and easy recipe that will please vegetarians and meat eaters alike!..."

INGREDIENTS

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2 pounds eggplant, cut into ½ inch rounds

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1 tablespoon salt

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3 whole eggs, beaten

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4 cups panko breadcrumbs

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2 (24 ounce) jars prepared tomato sauce

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1 tablespoon extra virgin olive oil

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½ fresh basil, cut into ½ inch strips

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1½ cups shredded parmesan cheese

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1½ cups shredded mozzarella cheese

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