Eggplant Parmesan

Ingredients:

• 2 large eggplants, cut into 1/4 inch thick rounds
• 1/4 cup milk of choice
• 2 large eggs, beaten
• 1 1/4 cups parmesan cheese, grated
• 1 1/2 cups panko breadcrumbs
• 2 teaspoons oregano, dried
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons thyme, fresh
• 1/2 teaspoon salt
• 28 ounces marinara sauce
• 2 large mozzarella balls, thinly sliced
• 1/3 cup basil, fresh
• Olive oil for drizzling
• Black pepper to taste

Instructions:

1. Preheat the oven to 400 F and line 2 baking sheets with parchment paper. 
2. In a medium sized bowl, whisk together the milk and the eggs.
3. In another bowl, combine the breadcrumbs, 1 cup parmesan cheese, oregano, red pepper flakes, thyme, salt and pepper. 
4. Dip the eggplant rounds into the egg wash and then into the breadcrumb mixture. Place onto the baking sheets and drizzle with olive oil and bake for 15-20 minutes until golden brown.
5. In an 8x12 pan, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
6. Remove from the oven and top with fresh basil.
7. Serve and enjoy!