Eggplant Parmesan

Ingredients

1 ½ pound Italian eggplant

1 egg beaten

½ cup water

¾ cup breadcrumbs

3 cups Zesty Garlicky Basil Tomato Sauce

1 ½ cups Italian cheese blend

Step 1:

Heat your oven to 425F. Peal the eggplant and cut it into ¼ inch rounds. Cut the rounds in half to form equal sized crescents and reserve.  In a small bowl whip the egg with the water to make an eggwash.  Pour the bread crumb onto a shallow dish or a plate.   Dip the eggplant pieces in the eggwash and then dredge them through the breadcrumbs.  Place the breaded eggplant pieces on to a baking sheet in a single layer.  Place the baking sheet in the oven for 20 minutes, turn the eggplant pieces over after ten minutes.

Step 2:

Remove the eggplant crescents  from the baking sheet and place them in a baking dish or pan in single layer. Reduce the oven temperature to 350F.  Spoon  the sauce over the roasted egg plant and then cover with cheese. Bake for 15 minutes, until the cheese is melted and is slightly golden.