Wondering what to do with those eggplants in your grocery bag?

Follow this recipe for a simple way to make crispy, panko-encrusted eggplant medallions in your oven. Top with marinara and cheese for a tasty meal.

Ingredients

• 1 medium eggplant
• Kosher salt
• 3 eggs, whisked
• 1 cup panko breadcrumbs
• 1 cup Parmesan cheese, shredded
• 1 Tbsp Italian seasoning
• 2-3 Tbsp olive oil
• 1 cup marinara sauce
• 1 cup mozzarella cheese, shredded

Instructions

1. Wash, peel, and slice eggplant into ½-inch thick rounds. Sprinkle each slice with salt on both sides. Sandwich between 2 clean folded dishcloths or paper towels to help draw off the excess moisture. Allow to sweat for 30-90 minutes. Rinse off the excess salt and pat dry.
2. Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone mat or foil.
3. Mix panko with parmesan and Italian seasoning.
4. Dip eggplant first in egg, then the breadcrumb mixture. For extra crunch, dip in egg and bread crumb mixture a second time. Place on prepared baking sheet.
5. Drizzle breaded eggplant with olive oil. Bake for 20 minutes, or until golden brown. Flip halfway through baking time.
6. Spoon marinara onto eggplant. Sprinkle with mozzarella, and bake again for 15 minutes, or until cheese is golden and bubbly. Enjoy!