This week’s meatless meal is a twist on two Italian favorites: eggplant Parmesan and pizza. You better be hungry as this is a very filling meal.
Here is what I did:
Kosher salt and ground pepper
¾ cup panko breadcrumbs
½ cup grated Parmesan cheese
1 medium eggplant (about 1 pound), sliced into ½-inch-thick rounds
1 small loaf soft Italian bread (Approximately 12″ in length)
2 cups store bought tomato sauce (I prefer Barilla Tomato and Basil)
8 ounces part-skim mozzarella cheese, thinly sliced
Preheat oven to 475 degrees. In a shallow bowl or pie pan, lightly beat eggs and season with salt and pepper. In a second shallow bowl or pie pan, mix panko and grated Parmesan together.
Pour enough cooking oil to fill a large skillet to about ¼” depth and heat. Dip eggplant rounds in egg and then dredge in panko and Parmesan mixture. Turn to coat completely. Fry rounds until golden brown and transfer to paper towel lined platter to drain excess oil.
Cut bread lengthwise and place cut side up on a baking sheet. Spread tomato sauce over both halves of bread and then layer divide eggplant and cheese. Bake until cheese is melted and nicely browned, about 6 to 8 minutes.