A few weeks ago my amazing mommy sent me her recipe for eggplant parmesan. My mom is an AMAZING cook, but of course I decided to not follow her recipe and do something different:) Based on the fact that A. I wanted to make it a littttle bit healthier, and B. I was lazy and took the easy way out
First preheat the oven to 375 degrees F. Then slice one large eggplant and place,slices on a paper towel to let some of the moisture out
Then I prepped my breading station!
First you dip the eggplant slice in the flour, then the egg (I used 1 egg and 1 egg white), and then the panko breadcrumbs and parmesan cheese mixture (I like to buy the italian style panko breadcrumbs)
Put the eggplant in the oven for 10 minutes, take them out, flip them over, and put them back in the oven for another 10 minutes
Once they have baked for another 10 minutes. Take the pan out of the oven and top each eggplant slice with a piece of fresh basil, about a tablespoon worth of marinara sauce, and either shredded mozzarella cheese or goat cheese.
Bake for another 5 minutes, just until the cheese melts
BUBBLY, GOOEY, YUM YUM YUM. I served these alongside some angel hair pasta with some baby spinach mixed in.
And to make these look cool, you can stack them up like I did
My roommates LOVED this dinner, which is a good thing cause if they didn’t they would lie to me and tell me they did anyways:) what are friends for right?
Baked Eggplant Parmesan
Prep time: 10 minutes
Cook time: 25 minutes
1 large eggplant, sliced in 1/2 inch slices
1 egg + 1 egg white
2 tbsp flour (whole wheat or all purpose)
3/4 cup panko bread crumbs (italian style)
1/2 cup grated parmesan cheese
3/4 cup jarred marinara sauce
1/2 cup fresh basil leaves
1 cup grated mozzarella cheese
Preheat the oven to 375 degrees F. Place the sliced eggplant on a sheet of paper towel to soak out excess moisture. Let the eggplant sit on the paper towel for 5-10 minutes. In separate bowls, place the flour, egg + 1 egg white, and breadcrumbs + grated parmesan cheese. Dip each slice of the eggplant in the flour, then the egg mixture, and then the breadcrumb mixture and place on a non-stick cookie sheet. Repeat this process until each eggplant slice as been coated. Place the eggplant in the oven to bake for 10 minutes. Take the eggplant out of the oven and flip over to the other side. Place the eggplant back in the oven for another 10 minutes. Once the eggplant is slightly golden brown, top each slice with apx. 2 tbsp marinara sauce, 1 whole basil leaf, and a sprinkle of mozzarella cheese. Place the eggplant back in the oven for another 5 minutes, just until the cheese on top melts. Serve warm with a side of pasta.