Healthy Eggplant Parmigiana

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 70 minutes

Servings: 4

Ingredients:

• 1 large eggplant, sliced into 1/2-inch thick rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 8 ounces fresh mozzarella cheese, sliced

Steps to Cook:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the eggplant: a. Slice the eggplant into 1/2-inch thick rounds. b. Place the eggplant slices on a paper towel-lined plate and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.

3. Set up the breading station: a. Place the flour in one shallow bowl. b. Place the beaten eggs in a second shallow bowl. c. In a third shallow bowl, combine the panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and black pepper.

4. Bread the eggplant: a. Dip each eggplant slice into the flour, coating both sides. b. Dip the floured eggplant slice into the beaten eggs, allowing any excess to drip off. c. Coat the eggplant slice in the panko mixture, pressing gently to adhere. d. Place the breaded eggplant slices on the prepared baking sheet.

5. Bake the eggplant: a. Bake the breaded eggplant slices for 20 minutes, flipping halfway through, until golden brown and crispy.

6. Assemble the eggplant parmigiana: a. Spread 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. b. Arrange the baked eggplant slices in a single layer over the sauce. c. Top the eggplant with the remaining 1 cup of marinara sauce. d. Arrange the sliced mozzarella cheese over the top.

7. Bake the eggplant parmigiana: a. Bake the assembled dish for an additional 20 minutes, or until the cheese is melted and bubbly.

8. Allow the eggplant parmigiana to rest for 10 minutes before serving.

Cook’s Note:

• For best results, salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. This will help the breading adhere better and prevent the eggplant from becoming soggy.
• If you prefer a thicker breading, you can dip the eggplant slices in the flour, then the eggs, and then the breadcrumb mixture twice.
• Adjust the baking time as needed, depending on the thickness of your eggplant slices.
• Serve the eggplant parmigiana hot, garnished with fresh basil or parsley if desired.

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