It’s the same great taste as your favorite family-style eggplant Parmesan, but prepared in individual portions for a prettier presentation.
Preheat oven to 450 degrees Fahrenheit. Grease a large baking sheet and set aside.
Cut eggplant into quarter-inch-thick slices.
In a bowl, beat eggs.
Pour panko flakes onto a plate.
Dip eggplant first in eggs and then panko, coating fully. Place on the prepared baking sheet.
Cook 20 minutes.
Remove from oven (leave it on for the next step). Top each eggplant slice with sauce and cheese.
Return to the oven for seven minutes.