Instructions

• Preheat the oven to 350°F.
• Slice the eggplant into 1/4-inch-thick rounds.
• In a shallow dish whisk together 1 large egg, 1/4 cup milk, and 1/8 teaspoon ground black pepper.
• In another shallow bowl stir together 1 cup panko, 1 ounce Parmesan cheese, and 1 tablespoon dried basil.
• Working one slice at a time, dip an eggplant slice into the egg mixture to coat, let excess drip off, then press both sides into the panko mixture so the crumbs adhere. Repeat for all slices.
• Spray a 9×13-inch baking dish with the nonstick cooking spray from the ingredient list and arrange the coated eggplant slices in the dish in a single layer (they may overlap slightly).
• Pour 1 1/2 cups spaghetti or marinara sauce evenly over the arranged eggplant.
• Bake uncovered in the preheated oven for 40 minutes, or until the eggplant is tender when pierced with a fork.
• Remove the dish from the oven, sprinkle 3 ounces mozzarella cheese evenly over the top, then return to the oven and bake uncovered 10 minutes more, or until the cheese is melted and lightly browned.
• Let the dish rest a few minutes before serving.