Eggplant Meatball Casserole

Ingredients

1.     Eggplant:  14 slices (1/2 inch thick)

2.     2 cups panko

3.     ⅔ cup shredded parmesan

4.     2½ cups spaghetti sauce

5.     1½ cups cooked meatballs

6.     1 cup shredded mozzarella

Instructions

1.     Press eggplant slices into panko and parmesan and bake on parchment for 15 minutes (turning halfway through) at 350 degrees.

2.     In a 9×11 pan (spray with a bit of cooking spray to make clean-up easier), add ½ the sauce, then ½ the eggplant, ALL the meatballs, and repeat. Finish with the mozzarella.

3.     Bake at 330 for 35 minutes or until bubbly.

4. Sever over  pasta