1 large eggplant, cut into 1/2-inch-thick circles
Salt and pepper, to taste
1/2 cup flour
2 large eggs, lightly beaten
1 cup plain bread crumbs
1 1/2 cups marinara (pasta) sauce
1/2 cup shredded mozzarella cheese
3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley (optional)
- Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil. Season eggplant on both sides with salt. Place on paper towels and let sit for 10 minutes. Pat eggplant dry with paper towels.
- Dip eggplant into flour, then into egg and then into bread crumbs. Eggplant should be coated with the bread crumbs. Place eggplant in a single layer on the foil-lined baking sheet. Coat both sides of the eggplant with cooking spray.
- Bake eggplant for 10 minutes, flip and cook for 10 more minutes. Top each eggplant with 1/4 cup pasta sauce, a sprinkle of mozzarella and a sprinkle of Parmesan. Bake until cheese is melted, about 5 minutes. Top with parsley (if using) and serve.