Easy Eggplant Parmesan

I posted this pic on Instagram this week (@emily8463), and I got a few requests for the recipe!  This baked eggplant Parmesan was so easy, and so stinking delicious.  I am not a big fan of leftovers for lunch, I prefer sandwiches or salads if I have the choice, but this.....This was my lunch for the two days following making it, and by choice :)  

I am planning on making again next week!  Hubby liked it too, and he is usually not a fan of "meatless" meals :)  

Go ahead and try this recipe out!  You won't regret it!

Easy Baked Eggplant Parmesan

{adapted from}

INGREDIENTS:

• 1 large eggplant, sliced 1/2-inch-thick pieces 
• 2 eggs, beaten with a fork
• 1 1/2 cups panko bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1 (25-ounce) jar marinara sauce (I love the Classico Tomato and Basil)
• 8 slices of mozzarella cheese (or 1 cup shredded)
• 1/2 cup grated Parmigiano cheese

DIRECTIONS:

Place a large rimmed baking pan in the oven (I had to use 2 pans because of the amount of eggplant slices I ended up having); preheat the oven to 375°F.   Meanwhile, coat eggplant slices with egg, then coat each slice on both sides with bread crumbs. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes, or until golden brown. (This will get your slices crispy and delicious)

Increase the oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer half of the sauce, then 1/2 the eggplant, and top with 1/2 of the cheeses. Repeat with remaining half of ingredients, finishing with cheese. Bake until cheese melts and is golden brown in spots, about 15 minutes.

Enjoy!