Baked Eggplant Parmesan

Recipe by   Servings: 6   3 eggplant sliced 1/4″ thick (you’ll need 12 slices) salt 3 eggs beaten 1 (8 ounce) box Italian seasoned panko bread crumbs 1 (26 ounce) jar marinara sauce 1 (16 ounce) package fresh mozzarella cheese, sliced thinly 1/2 cup grated parmesan cheese 1/4

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Crispy Baked Eggplant

Recipe by   Servings: 4-6   2 pounds small to medium-size eggplant (about 6 depending on exact size) 2 large eggs 3/4 cup finely grated Parmesan cheese 3/4 cup plain panko breadcrumbs (use Rice Chex crumbs for a gluten-free option) 1 teaspoon dried Italian Seasoning 1/2 teaspoon each kosher

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