2 medium sized eggplants
1 1/2 c Panko Crumbs
1/2 Grated Parmesan
1 8oz can tomato sauce
1 small tomato diced and deseeded
1/4 sweet onion (chopped)
1 garlic clove (minced)
1 tsp dry basil
1 tsp dry parsley
1 tsp dry oregano
Salt and pepper
Preheat oven to 375˚
For marinara sauce:
in a sauce pan, heat some extra virgin olive oil and sautee the garlic. Add onions and cook until semi-translucent. Then add in diced tomatoes and stir to mix flavors. Add in tomato sauce. Season with basil, parsley, oregano and a nice pinch of salt and pepper. Cook to simmer.
Grease baking sheet or ovenware with a little olive or canola oil. (I use pam)
Cut off both ends of each eggplant, slice down the center and divide each half into two. You should have 8 pieces. You may peel the skin, if you'd like.
In two separate dishes, place one with the panko crumbs and parmesan, the other with the egg - scrambled. Dip each piece of eggplant in the egg (coating well), then into the crumb mix (again coating well) and place onto baking pan.
Bake in oven for a good 20-30min.
To serve in casserole, ladle 1/3 of the tomato sauce coating the bottom. Arrange eggplant accordingly on top and pour over the rest of the sauce. Place pieces of the mozzarella on top and bake for another 10-15 minutes or until the cheese look like melted blobs.