Florida Eggplant Parmesan

Ingredients

Preparation

Slice eggplant and lay on baking sheet lined with paper towels. Generously sprinkle with salt and leave for an hour, drawing out excess moisture. Brush off salt and any liquid that might accumulate. Create an assembly line of three shallow bowls. Combine panko and Italian seasoning in the first bowl. Crack eggs into the second bowl and beat until combined. Place flour in the third bowl. Season each bowl with salt and pepper.

Preheat oven to 350 degrees. Dredge each eggplant slice in flour, then dip in egg mixture, and then into panko. Place on wire rack until all eggplant slices have been coated.

Heat oil in large skillet over medium-high heat. Cook each eggplant slice until golden brown on each side, about 2 minutes per side. Transfer to paper towels to absorb excess oil.

Spread a small amount of marinara sauce onto bottom of 13 x 9 baking pan, top with a single layer of eggplant, followed by a third of the sauce and a third of each cheese. Repeat process with remaining eggplant, sauce, and cheese. Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking until cheese is golden brown and bubbly, about 12 more minutes.