- Adam Housley
Healthy Eggplant Parmesan
Why many of us, okay most of us... love fried foods, this one saves calories, but not flavor. Also, if you're afraid of eggplant, this recipe is for you. There's also a great little tip to take away the sogginess and also the bitterness of eggplant. So do this first...
Cut the eggplant into 1/4 inch rounds and then lay them on a baking sheet or paper towel. Sprinkle sale on top of the rounds. Let sit for 30 minutes then wash them off and pat them down. You will see the little beads of fluid as the better water comes out.
This Baked Eggplant Parmesan is made lighter by baking it with Panko crumbs.
2 medium eggplants, sliced into 1/4-inch thick rounds. Make sure the eggplants are nice, purple and the is still tight.
1 1/2 cups Panko breadcrumbs
1 1/2 tablespoons Italian seasoning
Two cans of tomato sauce
1/2 cup of grated parmesan cheese
3 cups shredded mozzarella cheese
5 large basil leaves
Preheat oven to 425°F
Prepare two baking sheets with parchment paper.
In a bowl, mix together Panko breadcrumbs, Italian seasoning and 1 teaspoon salt until combined.
In a separate bowl, whisk the eggs until smooth.
Then dip an eggplant round...after washed and patted dry...dip that round on both sides into the egg, then dip it in the breadcrumbs on both sides so it's completely coated.
Put all the rounds evenly spaced on the baking sheets.
Bake for 20 minutes, flipping them after 10 mins. The breadcrumbs should be golden.
Spread tomato sauce evenly over the bottom of an 11 x 8-inch baking dish.
Place the rings of eggplant all across the bottom filling it up...usually half the rounds.
Then put the basil leaves on top of the rounds all the way across the dish.
Another layer of sauce.
Layer of mozzarella cheese evenly over the sauce.
The rest of the eggplant rounds in a layer.
Layer of Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and starts to turn slightly golden around the edges, and the sauce is bubbly. Remove and serve over pasta!!