We’ve lightened up eggplant parmesan with a healthier twist! Instead of frying, we bake the eggplant for a crispy texture and use lower-fat cheese to cut calories while keeping the flavor. This revamped version lets you enjoy the classic dish in a lighter, more nutritious way, perfect for savoring the seasonal goodness of eggplant.
Equipment:
- Baking sheet
- Whisk
- Measuring spoons
- Parchment paper
- Baking dish
Ingredients:
- 1 large eggplant, sliced into rounds
- 2 eggs
- 1 tablespoon water
- 1 ½ cups whole wheat panko breadcrumbs
- ¼ cup reduced-fat parmesan cheese
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- 8 oz skim milk, reduced-fat mozzarella cheese, sliced
- 1 large (26 oz) jar marinara sauce
- 4-6 fresh basil leaves
Instructions:
- Preheat the oven to 450°F.
- Prepare the eggplant: Slice it and lay the pieces out on a baking sheet. Sprinkle generously with salt and set aside for 10-15 minutes.
- After the eggplant has rested, pat it dry with paper towels, brushing off any excess salt.
- In a small bowl, whisk together the eggs and water. Set aside.
- In a shallow bowl or plate, combine breadcrumbs, 2 tablespoons of parmesan, Italian seasoning, salt, and pepper.
- Dip each slice of eggplant into the egg wash, then coat both sides with the breadcrumb mixture. Arrange in a single layer on a parchment-lined baking sheet.
- Bake at 450°F for 15-20 minutes, flipping halfway through to ensure both sides are crispy.
- Assemble the eggplant parmesan: Spread ½ cup marinara sauce at the bottom of a baking dish. Layer the baked eggplant, mozzarella, and sauce to create 4-5 stacks. Top with remaining sauce and sprinkle with parmesan.
- Bake at 450°F for another 10 minutes, or until the cheese is bubbly. Garnish with fresh basil and serve with a side salad for a complete meal!
