baked eggplant parmesan

eggplant, tomatoes, & garlic,
all from the farm.

i made this amazing tomato sauce:

onion, garlic, olive oil, salt & pepper,

and every fresh tomato i had on hand.

{romas, green zebras, heirloom slicers, cherries}

i breaded & baked the eggplant like so:

preheat oven to 400°
line baking sheets with parchment.

{i peeled the eggplant first, an optional step}
slice eggplant thinly, about ½ inch.
salt the sliced eggplant & place in a colander.

in a small bowl,
beat a couple of eggs.

in a larger bowl, combine:
panko bread crumbs
lots of grated parmesan cheese
dried oregano
salt & pepper

dip the slices in the egg,
dredge in the bread crumb mixture,
then place in a single layer
on the parchment-covered baking sheet.

bake until golden {about 20 minutes}
then, using tongs, turn the slices over and bake
the other sides until golden {another 20}.

i served it with the tomato sauce,
lots of grated parmesan & fresh mozzarella. 

and, just like that,

marian {my eggplant hater} loves eggplant.

♥