Healthy Eggplant Parmesan Recipe

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 4-6

Ingredients:

• 2 large eggplants, sliced into 1/2-inch thick rounds
• 2 cups all-purpose flour
• 4 large eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup grated Parmesan cheese, plus more for serving
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese

Steps to Cook:

1. Prepare the Eggplant:

   • Slice the eggplants into 1/2-inch thick rounds and place them on a paper towel-lined baking sheet. Sprinkle both sides of the eggplant slices with salt and let them sit for 30 minutes to draw out excess moisture.
   • Pat the eggplant slices dry with paper towels.

2. Set up the Breading Station:

   • Place the flour in a shallow dish.
   • Beat the eggs in a separate shallow dish.
   • In a third shallow dish, combine the panko breadcrumbs, 1 cup of Parmesan cheese, oregano, garlic powder, salt, and black pepper.

3. Bread the Eggplant:

   • Dredge the eggplant slices in the flour, shaking off any excess.
   • Dip the floured eggplant slices into the beaten eggs, allowing any excess to drip off.
   • Finally, coat the eggplant slices in the breadcrumb mixture, pressing gently to help the crumbs adhere.

4. Fry the Eggplant:

   • In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat.
   • Working in batches, fry the breaded eggplant slices for 2-3 minutes per side, or until golden brown.
   • Transfer the fried eggplant slices to a paper towel-lined plate.

5. Assemble the Eggplant Parmesan:

   • Preheat your oven to 375°F (190°C).
   • Spread 1 cup of the marinara sauce in the bottom of a 9x13-inch baking dish.
   • Arrange the fried eggplant slices in a single layer over the sauce.
   • Top the eggplant with the remaining 1 cup of marinara sauce, and then sprinkle the mozzarella cheese evenly over the top.

6. Bake the Eggplant Parmesan:

   • Bake the Eggplant Parmesan for 20-25 minutes, or until the cheese is melted and bubbly.
   • Remove the dish from the oven and let it rest for 10-15 minutes before serving.

Cook’s Note:

• For best results, use fresh, firm eggplants. Avoid eggplants that are wrinkled or have blemishes.
• If you prefer a creamier texture, you can add a layer of ricotta cheese between the eggplant and the marinara sauce.
• Serve the Eggplant Parmesan hot, garnished with additional grated Parmesan cheese and fresh basil, if desired. Enjoy!

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