Ingredients:<\/p>\n
\u2022\t1 eggplant
\n\u2022\t1 cup marinara sauce
\n\u2022\ttomato, sliced
\n\u2022\tfresh basil
\n\u2022\tmozzarella cheese, sliced
\n\u2022\t1 teaspoon salt
\n\u2022\t\u00bd teaspoon pepper
\n\u2022\t2 cloves garlic, minced
\n\u2022\tolive oil
\n\u2022\t\u00bc cup panko breadcrumbs
\n\u2022\t2 tablespoons grated parmesan cheese
\n\u2022\t1 teaspoon salt
\n\u2022\t\u00bd teaspoon pepper<\/p>\n
Preparation:
\n1.\tPreheat oven to 375\u00b0F (190\u00b0C).
\n2.\tCut eggplant lengthwise, keeping it connected at the stem.
\n3.\tIn a baking dish, place marinara sauce and spread to cover the bottom.
\n4.\tPlace the eggplant directly on the sauce.
\n5.\tSlice the tomato and mozzarella into thin slices. Alternate tomatoes, basil, and cheese in each eggplant slice.
\n6.\tSprinkle salt, pepper, garlic, and olive oil, and cover with foil and bake for 50 minutes until eggplant is tender.
\n7.\tIn a small bowl, combine panko, cheese, salt, and pepper.
\n8.\tPlace the panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
\n9.\tCut into your desired size pieces.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: \u2022 1 eggplant \u2022 1 cup marinara sauce \u2022 tomato, sliced \u2022 fresh basil \u2022 mozzarella cheese, sliced \u2022 1 teaspoon salt \u2022 \u00bd teaspoon pepper \u2022 2 cloves garlic, minced \u2022 olive oil \u2022 \u00bc cup panko breadcrumbs … Continue reading