Easy Eggplant Ricotta Stacks
Ingredients
- 1 large eggplant sliced into 12 - ¼ inch rounds
- kosher salt
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- 1½ cups Italian seasoned panko bread crumbs
- 15 ounce container part-skim ricotta cheese
- ¼ cup grated parmesan cheese plus extra for sprinkling
- ½ tsp. kosher salt
- ¼ tsp. ground pepper
- 1 Tbsp. fresh parsley chopped
- ½ tsp. Italian seasoning I use Mrs. Dash
- 1 24 oz. jar marinara sauce
- 12 basil leaves
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