Everyone is always looking for ways to cut out some calories. Lord knows David and I sure need to! The other day we had a Meatless Monday meal on a Thursday also! I bought a beautiful eggplant from the farmers’ market the weekend before and decided to make Eggplant Parmesan. This time, instead of frying the eggplant, I decided I would bake it to take away some saturated fat from the frying process. Here’s how I made it:
Baked Eggplant Parmesan
- 1 average size Eggplant, sliced into 1/4 – 1/2 inch slices
- 1 ½ cups Plain Bread Crumbs
- 1/4 cup Grated Parmesan, plus extra for grating on top
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- ½ teaspoon Cayenne
- ½ cup flour
- 2 eggs, Lightly Beaten
- Extra Virgin Olive Oil, for greasing pan
- 2 cups Prepared Tomato Sauce (I make one to taste, but click HERE for a basic sauce recipe)
- 1 ½ cups Grated Mozzarella
- Wash eggplant, slice and sprinkle the slices heavily with salt. Place in a strainer for 30-45 minutes. (Click HERE to find out about salting eggplants.)
- Meanwhile, make a breading station for the eggplant. You’ll need three plates or shallow bowls:
- Dish One: Combine bread crumbs, Parmesan, oregano, basil and cayenne, and mix well
Dish Two: Crack the eggs and lightly beat.
Dish Three: Add flour.
- Preheat oven to 375 degrees.
- After the salting, rinse and blot the eggplant slices off with a paper towel.
- Brush a 9×12 baking sheet with olive oil.
- Bread the Eggplant: Coat each eggplant slice in the flour, shaking off any excess flour. Next, dip each slice into the egg and then into the bread crumb mixture. Add the eggplant to the pan. Bake for 10 minutes.
- Remove the baking sheet from the oven.Carefully flip the eggplant slices over and return to the oven for 10 more minutes. Remove from oven and allow to cool a few minutes.
- With a ladle, spread out enough tomato sauce onto the bottom of a baking dish for each eggplant slice to lay on top of. Place each slice onto the sauce.
- Top each eggplant slice with a little more sauce and sprinkle with mozzarella and Parmesan cheeses.
- Bake in a 375 degrees oven for 20 minutes or until cheese is bubbly. (I usually speed up the cheese browning, by turning on the broiler for the last few minutes, until that mozzarella is golden.)
We couldn’t even tell it wasn’t fried. In fact, I think it was even better than if I had fried it. Try it and let me know what you think!