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Eggplant Parmesan II

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A healthier version of eggplant Parmesan where eggplant slices are baked instead of fried, resulting in a less greasy but equally delicious dish.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4 inch thick rounds
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 1 cup tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped fresh basil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare the eggplant slices by brushing them with olive oil and seasoning with salt and pepper.
  3. Dip each eggplant slice in flour, then in breadcrumbs mixed with Parmesan cheese.
  4. Place the coated eggplant slices on a baking sheet lined with parchment paper and bake for about 20-25 minutes, flipping halfway.
  5. In a separate saucepan, heat the tomato sauce with garlic until warm.
  6. In a baking dish, create layers starting with tomato sauce, followed by baked eggplant slices, and then mozzarella cheese. Repeat this process until all ingredients are used, finishing with a layer of mozzarella on top.
  7. Bake in the preheated oven for about 30-40 minutes or until the cheese is melted and bubbly.

Notes

For a crisper crust, ensure the eggplant slices are dry before coating. You can also add other herbs like oregano to the tomato sauce for extra flavor.

Nutrition

Find it online: https://www.receipster.com/eggplant-parmesan/

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