Parmesan Eggplant Lasagna | Midwest Foods Chef's Corner

Ingredients

• 2 Eggplants, peeled and sliced into rounds
• 2 c. Marinara sauce
• 1/2 c. Parmesan cheese
• 2 c. Panko Bread crumbs, seasoned
• 1/2 c. Flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 eggs scrambled
• 1/2 c olive oil
• 2 Vine ripe tomatoes, Sliced
• 3 Fresh mozzarella balls, Sliced
• Parsley for garnish