1/2c Panko breadcrumbs, seasoned to taste with Italian seasoning
red pepper flakes, to taste
medium size eggplant, 4 slices, 1/2" thick (or just do more slices if you use a small eggplant)
1/4c olive oil
6oz. tomato paste
3/4c water
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried parsley
1 clove garlic, minced
1 tsp. brown sugar
salt and pepper, to taste
1c mozzarella, shredded
1/2c grated Parmesan
1. Preheat oven to 425*
2. In a small bowl , combine bread crumbs and red pepper flakes.
3. Brush eggplant slices with olive oil.
4. Press slices into breadcrumb mixture to coat.
5. Arrange eggplant in a prepared 8x8 baking dish.
6. Bake approzimetely 15 minutes, or until nicely browned.
7. Make the sauce while eggplant is baking: In a small saucepan, whisk together the tomato paste and water. Bring to a simmer and add basil, oregano, parsley, garlic, brown sugar, salt, and pepper. Simmer until ready to use.
8. Remove eggplant and reduce temperature to 375*. Top with sauce, then mozzarella and Parmesan and return to oven for another 15 minutes or so, until cheese is melted.
9. Switch the oven to Broil and broil 2-3 minutes, or until browned just the way you want it.
Served atop capellini mixed with a little extra tomato sauce.
Pinned! Yummy!
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