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Baked Eggplant Parmesan 09/01/10

No frying! Try this healthy alternative the next time you want to make this mouth-watering dish. All the delicious flavors your family loves, but without all the fat.

Ingredients

2 large eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided (low-fat version can be substituted)
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
2 tablespoons extra virgin olive oil – EVOO

Directions

1. Preheat oven to 425 degrees F.

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a greased (EVOO) baking sheet. Bake in preheated oven for 7 minutes on each side. Set aside when finished baking.

3. Turn oven down to 350 degrees F.

3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

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Sprinkle sea salt or regular salt onto the sliced eggplant and let them sit for 30 minutes or more. This removes the bitterness from the eggplant. Wash the salt from the sliced eggplant and remove any moisture from them with a dry towel before dipping into the egg mixture. Dip slices into beaten eggs and coat in gallon sized freezer bag for easier breading and clean-up.
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