| Love eggplant parmesan but get freaked out by the extra calories? Check out this updated, hip and healthier version - it's baked! You're going to love it.
Ingredients
1 large eggplant, sliced into ½-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1½ cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety – my favorite is Rao’s)
1 cup shredded mozzarella cheese (less if you want less calories)
½ cup shredded parmesan cheese (less if you want less calories)
Instructions
Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet (or use pizza stone) and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temperature to 475°F. In an 8×10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.
For an easy to print recipe card, click here. |
