Roasted Eggplant

1 large or 3 medium eggplant

1 t. salt

1 c. plain flour (I used wondra)

1 t. salt

1/4 t. black pepper

2 eggs

1 c. Italian panko crumbs

1 c. plain panko, optional

1 t. garlic powder

8 oz. fresh mozarella, sliced

1/4 c. fresh basil, chopped

1/2 c. freshly grated Parmesan cheese, divided

2 c. marinara sauce, optional*

Slice eggplant into 1/4" round slices. Lay out on paper towel covered baking sheet. Sprinkle with 1 t. salt. Allow them to sit for 1 hour to release moisture and draw out bitterness. Rinse the salt from the slices and pat dry with paper towels. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set up 3 dredging dishes. Place 1 c. flour, 1 t. salt. and 1/4 t. pepper in one. Whisk 2 eggs until frothy and place in another one. Place 1 c. panko crumbs, 1 c. Italian crumbs, and 1 t. garlic powder. Dredge each piece of eggplant in the flour mixture, then the eggs, and last the crumb mixture. Place on baking sheets. Sprinkle a light coating of Parmesan cheese on top. Roast in oven for 10 minutes. Turn over and roast another 10 minutes, so both sides get crispy. Place mozzarella pieces on top of each eggplant piece. Bake uncovered for 20-25 minutes until cheese is melted and lightly browned. Remove from oven and cool slightly before serving.

*Baked Eggplant Parmesan:

Spread 2 T. marinara sauce into bottom of lightly greased 9x13 dish. Line dish with 1/2 of slices. Spoon 1 c. marinara over each eggplant slice. Layer with mozzarella slices to cover. Sprinkle 2 T. basil over top and 2 T.  Parmesan cheese. Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 c. marinara, basil, and Parmesan cheese. Follow baking directions from above.

I served with Teriyaki chicken and a Caesar salad.