For an easy side dish that's a great match for this cheesy, baked eggplant entrée, cook broccoli in a bit of olive oil with some minced garlic and crushed red chile flakes, then finish with a squeeze of fresh lemon juice.
1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 (25-ounce) jar marinara sauce
1 cup shredded mozzarella cheese
1/2 cup shredded Parmigiano Reggiano
Place a large rimmed baking sheet in the oven; preheat the oven to 375°F.
Coat eggplant slices with egg, then coat each slice on both sides with panko. Spread oil on the hot baking sheet and arrange eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes, or until golden brown.
Increase the oven temperature to 475°F. In an 8x10-inch ovenproof dish, layer half of the sauce, then baked eggplant, and top with cheeses. Repeat with remaining ingredients, finishing with cheese. Bake until cheese melts and is golden brown in spots, about 15 minutes.
Per Serving:400 calories (180 from fat), 20g total fat, 8g saturated fat, 130mg cholesterol, 970mg sodium, 44g carbohydrates, (5 g dietary fiber, 9g sugar), 21g protein.
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