Baked Eggplant Parmesan

This lighter version of the Italian-American classic uses roasted, not fried eggplant!
(serves 4)

Coconut* oil cooking spray
2 large eggs
1&1/2 cups panko breadcrumbs
2 t. garlic powder
2 t. dried oregano
2 T. smoked paprika
1 t. kosher salt
2 T. EVOO
1&12 med. eggplants, sliced into 1/2" thick rounds (about 16 slices)
1 jar (24 oz.) storebought marinara sauce (preferably Rao's)
1/2 lb. sliced smoked* provolone cheese
 (about 12 slices)
1/4 cup freshly* grated Parmesan cheese

Preheat oven to 375 with the rack in the center position. Line a rimmed* sheet pan with foil; mist with cooking spray. In a med. owl, whisk eggs until smooth. In another med. bowl, stir together panko, garlic powder, oregano, paprika, salt and olive oil until combined. Dip each slice of eggplant first into beaten egg, allowing excess to drop off and then into panko mixture, pressing to coat. Place coated eggplant slices on prepared sheet pan, nestling them as close together as possible. Mist eggplant with cooking spray. Transfer to oven and bake 30 min. Remove from oven, carefully flop each slice of eggplant and evenly distribute marinara sauce over slices. Top with provolone and Parmesan cheeses. Return to oven and bake until eggplant it tender and cheese is melted and bubbling, 10-15 min. Serve hot.

"God gives us a new start."

Love,

MM