Baked Eggplant Parmesan
  • 8 oz. uncooked spaghetti
  • 1 medium eggplant
  • 2 large eggs
  • 1 t. water
  • 1 c. panko breadcrumbs
  • 1 t. oregano
  • 1 t. garlic powder
  • ½ t. salt
  • ¼ c. Parmesan cheese, grated
  • 4 oz. shredded mozzarella cheese
  • 2 c. marinara sauce
  • 1 t. black pepper
  • 3 T. chopped parsley
  1. Move an oven rack 8-10 inches below the broiler. Preheat the broiler to high.
  2. Cook the spaghetti according to the package directions. Drain and keep warm.
  3. Cut the top and bottom off of the eggplant. Peel the eggplant. Cut it into ½ inch slices (about 16 slices).
  4. Combine the water and eggs in a shallow dish. Place the Panko, oregano, garlic powder, salt, and Parmesan in a second shallow dish.
  5. Dip the eggplant into the egg mixture and then press into the panko mixture. Arrange the slices on two baking sheets.
  6. Broil for 3 minutes on each side or until browned. Remove from oven and sprinkle each with mozzarella cheese. Return to the oven and broil for an additional minute or until the cheese has melted.
  7. Heat the marinara sauce in the microwave for 1 minute or until heated.
  8. Arrange ½ cup of spaghetti on a plate, top with 2 slices of eggplant, and marinara sauce. Sprinkle with black pepper and chopped parsley.
Recipe by Hezzi-D's Books and Cooks at