Eggplant Parmesan

Eggplant Parmesan
Recipe by Cooking Light

Ingredients:

Eggplant

2 large eggs, lightly beaten
1 tablespoon water
2 cups Panko bread crumbs
1/4 cup grated Parmesan cheese
2 eggplants, peeled and cut crosswise into 1/2-inch thick slices
Cooking spray

Filling

1/2 cup torn fresh basil
1/4 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (15 oz) container ricotta cheese
1 large egg, lightly beaten

3 cups "All Time Favorite Tomato Sauce"  (see recipe link)
http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html
1/4 teaspoon salt
1 (8 oz) package shredded mozzarella cheese
1/2 cup Parmesan cheese

Directions:

Preheat oven to 375 degrees

To make eggplant, combine 2 eggs and 1 tablespoon water in a swallow dish.  Combine Panko and 1/4 cup Parmesan cheese in a second swallow dish.  Dip eggplant in egg mixture; dredge in Panko mixture, pressing gently to adhere and shaking off excess.

Place sliced eggplants on baking sheets coated with cooking spray.

Bake for 30 minutes, turning once and rotating baking sheets after 15 minutes.

To make filling, combine basil and the next 6 ingredients (through egg).

To assemble,

Spoon 3/4 cup "All Time Favorite Tomato Sauce" in bottom of a 13 x 9-inch glass baking dish coated with cooking spray.

Layer half of eggplant slices over tomato sauce.
Sprinkle eggplant with 1/8 teaspoon salt.
Top with 1 cup tomato sauce.
Spread half of ricotta mixture over sauce.
Top with 1/2 portion shredded mozzarella cheese
Sprinkle 1/4 cup Parmesan cheese

Layer the remaining eggplant slices.
Sprinkle with 1/8 teaspoon salt
Spread remaining ricotta mixture.
Top with 1 cup tomato sauce.

Cover tightly with aluminum foil coated with cooking spray.

Bake at 375 degrees for 35 minutes.

Remove foil, and top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake for an additional 10 minutes, or until bubbly and cheese melts.

6 to 8 servings