Eggplant Parmesan
"This easy eggplant Parmesan is coated in crispy Panko breadcrumbs and double-baked-- no fussy frying required!..."
INGREDIENTS
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3 medium eggplants (peeled and sliced in ½-inch thick rounds)
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3¾ cups Panko breadcrumbs
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1½ teaspoons kosher salt
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1½ teaspoons Italian seasoning
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¼ teaspoon ground black pepper
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2 large eggs (beaten)
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25 ounces marinara sauce ((1 jar))
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2½ cups freshly shredded mozzarella cheese (divided)
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1 cup freshly grated Parmesan cheese (divided)
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