Eggplant Parmesan

• 1 large eggplant
• 2 eggs
• 1 cup breadcrumbs
• ½ cup grated Parmesan
• 1½ cups marinara sauce
• 1½ cups shredded mozzarella
• ½ tsp garlic powder
• Salt & pepper
• Olive oil or cooking spray
• Fresh basil, optional

1. Heat oven to 425°F.
2. Slice eggplant into about ½-inch rounds. Sprinkle lightly with salt and let sit for 10–15 minutes. Pat dry.
3. Beat eggs in one bowl. In another, combine breadcrumbs, Parmesan, garlic powder and pepper.
4. Dip eggplant in egg, then coat in breadcrumbs.
5. Place on a greased or parchment-lined baking sheet. Lightly drizzle or spray with oil.
6. Bake 20–25 minutes, flipping halfway, until golden.
7. Add a little marinara and mozzarella to each piece.
8. Bake another 8–10 minutes until the cheese is melted and bubbly.

Tip: Don't skip salting the eggplant. It pulls out the extra moisture so the rounds bake up crisp instead of soggy.

Make it dinner: Serve the rounds over spaghetti with extra marinara, or stack them on a toasted roll for a sandwich. Torn fresh basil over the top right before serving.