Easy Baked Eggplant Parmesan
A healthier version of the classic eggplant parmesan recipe. At just 375 calories per serving this dish is light enough for those hot summer nights and you'll never miss the extra calories - it is absolutely delicious!
Ingredients
- 2 Eggplants
- 1/4 cup Flour
- 2 Eggs
- 1 cup Breadcrumbs I used Panko
- 1 cup Mozzarella Cheese
- 2 cups Marinara Sauce
- Salt
- Basil optional
- Parchment Paper or Olive Oil/Cooking Spray
Instructions
- Slice the eggplant lengthwise. 6-8 slices per eggplant depending on the size of the vegetable.
- Sprinkle salt on both sides. This removes any bitterness & dries it out a little so the eggplant doesn't become mushy. Allow it to rest for 10 minutes.
- Dab the eggplant with a paper towel to remove excess salt. It may also be rinsed under cold water, then dried with paper towels. Remove all excess moisture.
- Lightly dust the eggplant with flour.
- Dip in the beaten eggs.
- Coat the eggplant with breadcrumbs.
- Line a baking sheet with parchment paper (or use a bit of olive oil) to prevent sticking.
- Bake in a preheated oven. (350 degrees) 10 minutes each side, flipping once.
- Spread a thin layer of marinara sauce in a baking dish.
- Create 2 layers of eggplant, cheese, then marinara sauce
- Sprinkle mozzarella cheese on top.
- Add chopped basil from the garden if available.
- Bake for 35 minutes or until the cheese is bubbly.
- Garnish with the fresh basil.
