Ingredients
2 large eggplants, sliced 1/4 inch thick
11/2 cups panko bread crumbs
1 t. dried oregano
1 t. dried thyme
Salt and pepper
Olive oil, for brushing
Daiya mozzarella shreds
4 cups marinara sauce
Preparation
Preheat the broiler. Lightly salt the eggplant slices and place them in a colander set over a bowl to drain for 15-20 minutes.
Toss the panko crumbs with the dried oregano and dried thyme, and lightly sprinkle with salt, pepper . Set aside.
Rinse the eggplant slices with cold water and pat them dry with paper towel. Lightly oil a large baking sheet, place the slices on the sheet and brush lightly with olive oil. Place under the broiler for about 3 minutes or until brown. Remove from the oven and set aside.
Turn down the oven to 350 F.
Warm the marinara sauce and set aside.
Assemble the casserole. Lightly oil a 9" x 13" baking dish with olive oil. Place half of the eggplant slices In the bottom of the dish. Top with 1/3 of the panko crumbs, followed by half of the tomato sauce and half of the cheese shreds. Top with the eggplant, followed by another 1/3 of the breadcrumbs and the remaining half of the tomato sauce and cheese shreds. Top with the remaining 1/3 of the breadcrumbs and a generous sprinkling of cheese shreds.
- Baked for 20-25 minutes or until lightly browned on top. Serve hot.
