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Ingredients

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)*
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese

Description

For An Easy Side Dish That's A Great Match For This Cheesy, Baked Eggplant Parmesan, Sauté Broccoli Rabe In A Bit Of Olive Oil With Some Chopped Garlic And Red Pepper Flakes, Then Finish With A Squeeze Of Fresh Lemon Juice. Ingredients With A

Wholefoods