Eggplant Parmesan

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Eggplant Parmesan

Course Dinner
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Serves
Calories 541 kcal
Author Katerina | Diethood

Ingredients

• 2 to 3 eggplants (about 2 pounds) sliced into 1-inch thick slices
• 3 tablespoons extra virgin olive oil , divided
• salt and fresh ground pepper , to taste
• 1 cup panko breadcrumbs
• 1 cup grated parmesan cheese
• 2 tablespoons minced garlic
• 1 teaspoon , dried oregano
• 8 ounces fresh mozzarella , cut into thin slices
• 1 jar (15 ounces) Classico® Tomato Basil Sauce, divided divided
• 1/2 cup fresh grated parmesan , for topping
• basil leaves , for garnish

Instructions

1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a grill pan over medium heat.
3. Drizzle a bit of olive oil over each slice of eggplant; season with salt and pepper, and transfer to the grill pan. You will need to cook them in batches.
4. Cook eggplant slices about 4 minutes, per side.
5. In the meantime, layer about 1/4 cup of the Classico® Tomato Basil Sauce on the bottom of a 9x13 baking dish.
6. Arrange prepared eggplant slices over the sauce and set aside.
7. In a mixing bowl, combine panko crumbs, parmesan cheese, garlic, and oregano.
8. Sprinkle about 1/3 of the parmesan mixture over the eggplants.
9. Top with thinly sliced fresh mozzarella, and layer 1/3 of the sauce over the cheese.
10. Continue repeating the layers with the rest of the ingredients, finishing up with sauce on the top.
11. Sprinkle freshly grated parmesan over the entire dish.
12. Bake for 20 minutes, or until hot and bubbly.
13. Remove from oven and let stand about 5 minutes.
14. Garnish with basil leaves.
15. Serve.

source:https://diethood.com