Eggplant Parmigiana

Ingredients

Directions

1. 1

   Preheat oven to 375 deg. F. Grease a 9x13 baking dish.

2. 2

   Slice eggplant, set aside.

3. 3

   Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.

4. 4

   Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side or till tender, working in batches if needed.

5. 5

   Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer. Top with remaining 1/2 cup mozzarella and parmesan.

6. 6

   Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.

7. 7

   **if you'd like to make this ahead, assemble up to 2 days in advance. Cover with foil and refrigerate till ready to bake, then cook about 10-15 extra minutes before removing the foil. (Please note, though, the longer you refrigerate it, the less crispy the crumb coating will be).