Baked Cheesy Eggplant Recipe

Ingredients

1 large eggplant, sliced lengthwise into 1/2inch-thick pieces (about eight)

2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs (sundried
tomato or plain)
2 tablespoons extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted
vegetable or any variety)*
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Directions
1.

Preheat oven with a baking sheet inside to

375F. Coat eggplant slices with beaten egg, then
bread with panko crumbs.
2.
Spread oil on hot baking sheet and place
eggplant slices on it in a single layer. Bake 15
minutes, flip and bake another 10 minutes.
3.
Increase oven temperature to 475F. In an
8x10-inch ovenproof dish, layer pasta sauce, then
eggplant, and top with cheeses.
4.
Repeat, finishing with cheese.

5.

Bake until the cheese melts and turns golden in

spots, about 15 minutes.

San. Fernando National High School

Sto. Domingo, Albay

Submited by: Emmanuel B. Calleja

Submited to: Mrs. Eden Mortega