A healthier, baked, copycat version of Olive Garden's delicious Eggplant Parmigiana.
Cut the ends off of two eggplants, then remove all peeling.
Slice each eggplant into 1/4 inch thick rounds and lightly salt both sides of the eggplant rounds.
Spray a 9x13 casserole pan with nonstick cooking spray and pre-heat the oven to 375F.
Pour the breadcrumbs into one bowl, then beat three eggs into a separate bowl.
Submerge each piece of eggplant individually into the beaten egg, then roll it in the bread crumbs until coated. Place the breaded eggplant into the casserole dish and repeat the process until all eggplant rounds are prepared.
NOTE: You may need to use more than one casserole dish since they will not cook evenly if they are overlapped or layered. If you have a large baking sheet, that would work well too.
Spray the prepared eggplant with nonstick cooking spray - this will help it to become crispy and browned in the oven.
Once the eggplant is prepared, place it in the oven and bake for 20 minutes or until the eggplant is fork-tender and the breadcrumb coating is golden brown and crispy.
Carefully remove the eggplant from the oven, sprinkle evenly with the shredded mozzarella & Parmesan cheese, and place back in the oven just until the cheese is melted (about 2-3 minutes).
Remove from the oven again, top with marinara sauce (recipe linked in the blog post) and parsley flakes, and enjoy!