Panko Breaded Eggplant Slices

Panko Breaded Eggplant Slices
Servings: 4

2 medium or 3 smaller eggplants
1 T. salt
2 c. panko bread crumbs
1/2 c. finely shredded parmesan cheese
2 t. finely chopped fresh basil OR oregano
freshly ground black pepper
2 eggs, lightly beaten
1 T. milk
2 c. tomato sauce
2-3 oz. Montchevré Feta or crumbled goat cheese

Partially peel eggplants, leaving on a bit of skin for color and substance.  Slice eggplants into even rounds a little thicker than 1/4 inch.  Lay out some paper towels and place eggplants on top in a single layer.  Sprinkle generously with salt and allow to stand for at least 10 minutes and up to 30 minutes.

Preheat the oven to 400 F.   Pat eggplant slices dry with additional paper towels.  Line baking sheet with parchment paper.   In a shallow bowl, beat eggs and milk together.  In a second shallow bowl, combine panko bread crumbs (crush them in your hand first to make them a bit finer), shredded parmesan cheese, herbs and pepper.  Toss well with your hands to be sure to evenly distribute the cheese.

Dip each slice of eggplant in the egg and then into the bread crumb mixture.  The bread crumbs might be reluctant to stick so press firmly and don’t worry if you can still see the eggplant through the crumbs.  Lay breaded slices in a single layer on the lined baking sheet.  Place full baking sheet in the oven.

Bake for 20 minutes or until golden on the outside and tender in the middle.  While eggplant is baking, bring tomato sauce up to a simmer and set out the goat or feta cheese.  When ready to serve, pile eggplant slices on a plate and top with sauce and crumbled cheese.   If you make extra to use for lunch the next day, store breaded eggplant and sauce separately and combine just before serving.

…with thanks to eatdrinkbetter.com