Whole Foods Market offers an easy recipe for eggplant Parmesan designed to feed four people. The only ingredients needed are the eggplant, eggs, panko breadcrumbs, extra virgin olive oil, prepared tomato sauce, Parmesan and mozzarella cheeses.
First remove the skin of the eggplant, as leaving it on encourages an undesirable bitterness in the taste. Once skinned, cut eggplant into rounds. In a separate bowl, crack eggs and whisk them until integrated. In yet one more bowl, place 1 1/2 cups of the panko crumbs. Whole Foods suggests using the sun-dried or plain varieties. At this stage, if one has the time or desire, Italian herbs can be added to the crumbs, such as oregano or basil. Dip each eggplant round in the egg bath, coating both sides, then similarly in the bread crumbs, before transferring pieces to a baking sheet greased with two tablespoons of the olive oil.
Once the eggplant is prepared on the baking sheet and the oven preheated to 375 degrees Fahrenheit , bake the eggplant for 15 minutes, then flip over and bake for an additional ten. Remove the eggplant from the oven and procure a baking dish, preferably an 8x10. Inside the dish, layer sauce, eggplant and cheeses, then repeat several more times until the food is nicely tiered. Raise the temperature of the oven up to 475 degrees Fahrenheit and place the dish inside until the cheese melts, bubbles and browns. This should take about 15 minutes. Each serving is approximately 400 calories, 180 originating from fat.