Easy Baked Eggplant Parmigiana
Ingredients: 1 large eggplant 1 egg, beaten with a fork 1 cup panko bread crumbs 1/2 cup grated parmesan cheese 1 Tbsp Italian herbs 1 Tbsp garlic & herbs 1 cup marinara sauce 1 cup mozzarella cheese Instructions: Cut eggplant lengthwise into 1/2 inch thick slices and arrange on a baking sheet. Sprinkle generously all over both sides with kosher salt. Set aside and let the the bitter juices weep, about 30-60 minutes. Transfer eggplant to a colander and rinse well under cold running water. Pat the slices dry with paper towels. Wipe the baking sheet and line it with parchment paper. Preheat oven to 375°F. Combine panko, parmesan cheese and herbs in a shallow bowl. Coat each eggplant slice with egg, then generously coat both sides with the panko mix, shaking off the excess. Arrange the coated eggplant slices on the lined baking sheet. Bake for 15 minutes, then flip and bake for 10 more minutes until golden brown. Increase the oven temperature to 475°F. Evenly spread th...