Crispy Eggplant Bake

Ingredients

• 2eggplants, large, sliced into 1/2-inch rounds
• 1 cupall-purpose flour
• 3eggs, beaten
• 1½ cuppanko breadcrumbs
• ½ cupvegetarian hard cheese, finely grated, divided
• 1 tspdried oregano
• 3 tbspolive oil
• 3 cupmarinara sauce
• 8 ozmozzarella, shredded; check the label for microbial rennet
• ¼ cupfresh basil, torn
• salt

Method

1. Heat the oven to 425°F and oil two sheet pans. Salt the eggplant and let it sit 15 minutes, then pat dry.

2. Set up three plates: flour, eggs, and panko mixed with 1/4 cup hard cheese, oregano and 1/2 tsp salt.

3. Dredge each eggplant round in flour, egg, then panko, pressing to coat. Arrange on the pans and drizzle with the oil.

4. Bake, flipping once, until deep golden and tender.

   ⏱ 25 min

5. Lower the oven to 375°F. Spread 1 cup marinara in a 9x13 dish, then layer half the eggplant, half the remaining sauce and half the mozzarella. Repeat.

6. Top with the last of the hard cheese and bake until bubbling and browned.

   ⏱ 20 min

7. Rest 10 minutes and scatter with basil.