A lighter take on classic Eggplant Parmesan featuring crispy oven-baked eggplant layered with marinara and mozzarella cheese. |
Ingredients
- 2 pounds eggplant
- 1 tablespoon salt
- ⅓ cup all-purpose flour
- 3 large eggs
- 2 cups whole-wheat breadcrumbs
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- ¼ cup Parmesan cheese, grated
- 3 ½ cups tomato sauce
- ¼ cup fresh basil leaves, torn
- 1 ½ cups shredded mozzarella cheese
Instructions
- Slice the eggplant into 1/2-inch rounds. Sprinkle with 1 Tbsp salt in a colander and let sit for 45 minutes to draw out moisture. Shake to remove excess water.
- Press the slices between paper towels to absorb extra moisture. Toss them in a ziplock bag with 1/3 cup flour until coated.
- Beat three eggs in a bowl. In another bowl, mix bread crumbs, parmesan, garlic powder, and parsley. Dip each slice in the egg, then in the breadcrumb mixture. Set aside.
- Preheat oven to 425°F, placing two baking sheets inside to preheat.
- Spray preheated baking sheets with non-stick spray. Arrange eggplant slices in a single layer, spray tops with non-stick spray, and bake for 30 minutes, switching racks halfway through.
- Lower the oven to 350°F. Spray a casserole dish with non-stick spray. In the casserole dish, layer 1 cup sauce, basil, eggplant, 1 cup mozzarella, another layer of eggplant, basil, 1 cup marinara, and 1 cup mozzarella.
- Bake for 30 minutes until cheese is melted and bubbly. Garnish with parsley if desired.