Last week I was reminded of this recipe when Joelen posted on her blog. I made this recipe a couple years ago (or so it seems) and really enjoyed it then. The problem is — I forgot about it. I love this version because it isn’t fried, but it doesn’t taste like its missing anything. I’m starting to see eggplant on sale too so I will definitely be making this again very soon. I used my own marinara sauce that I have stashed in the freezer, but you could easily use store-bought. Also, the recipe can easily be doubled and made in a 9×13 pan.
2-3 Cups marinara sauce
1 (1 pound) eggplant, cut crosswise into 1/4 inch slices
1/4 cup water
2 eggs, lightly beaten
1 1/4 Cup italian style breadcrumbs
1/4 Cup grated parmesan cheese
1 1/2 cups mozzarella cheese
Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl for the eggwash. Combine breadcrumbs and Parmesan cheese for the breading; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.
Place eggplant on a baking sheet coated lined with parchment paper, and broil 5 minutes on each side or until browned. Set eggplant aside.
Spread half of tomato mixture in bottom of a 8 x 8-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs or basil, if desired.
Source: Joelen’s Culinary Adventures