Eggplant Parmesan
INGREDIENTS
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2-3 japanese eggplants, peeled and sliced thinly into rounds (or to your liking)
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1 egg
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1 tablespoon water
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1/2 cup bread crumbs
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1/2 cup seasoned bread crumbs
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8 oz baby bella mushrooms, chopped
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1 tablespoon olive oil, plus more for drizzling
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1 small shallot, minced
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1/2 teaspoon fresh garlic, minced
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1/2 tablespoon thyme leaves, chopped if desired
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1 jar marina sauce
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1 cup mozzarella cheese, grated
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1 cup parmesan cheese
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15 oz part skim ricotta cheese
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salt and pepper to taste
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