Easy Baked Eggplant Parmesan -

Easy Baked Eggplant Parmesan

Trader Joe's eggplant cutlets make for an easy weeknight eggplant parm that's savory and delicious and best of all tastes homemade.

Cut your eggplant into 1/4 inch thick cutlets. Add water to a large bowl and add 2 tablespoons of salt. Soak the eggplant slices for at least a half hour before cooking.
Place your eggplant cutlets on a towel to dry off.
Meanwhile, mix two eggs in a shallow dish. Take another shallow dish and add the panko bread crumbs
Once dry, dip the eggplant into the egg mixture and then the panko crust dish. Don't worry about covering the eggplant completely. We are looking for a light panko crust dusting.
Spray a pan sheet with olive oil and place your panko crusted eggplant on the sheet. It's ok if the cutlets lightly touch each other or overlap.
Bake your cutlets at 325 for 25 minutes.
Meanwhile warm up your marinara sauce, slice your mozzarella cheese and prep your basil.
Once the eggplant cutlets are cooked, add a dollop of marinara sauce to each cutlet, a sliver of mozzarella cheese and a basil leaf. Place back in the oven and cook for an additional 3-4 minutes, or until the cheese has melted.
Stack 3 cutlets on top of each other. Serve warm with a side of pasta or salad.

Slice eggplant 1/4 inch thick. Then soak the slices in a bowl of salted water for at least 30 minutes.
Pat the eggplant dry. You can also remove the skin.
Regular bread crumbs work just as well with this recipe
Try vegan mozzarella cheese for a vegan twist on this meatless meal.