Baked Eggplant Parmesan

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When I think about my favorite Italian dish, eggplant parmesan surfaces to the top of the list every time.  While delicious and vegetarian, real deal eggplant parmesan is fattening.  In order to achieve a super crispy crust the eggplant, which is breaded, is fried in hot oil.  On average, eggplant parmesan has 850 Calories per serving and 35 grams of fat.  If you watch your calories and fat those are big numbers.  

Lightening up traditional eggplant parmesan takes some time and patience.  But if executed correctly, it is as delicious and as good as the real deal fried version.  The key to this recipe is prepping the eggplant by sweating it with salt before cooking it.  Also, by using one egg mixed with egg whites, the breading stays light and gets very crispy.   The other key is to not cook the eggplant in sauce.  By just topping the eggplant once it is cooked, it does not become soggy mush. 

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Baked Eggplant Parmesan

Servings 8

Calories 312 kcal

Ingredients

• 1 tbsp olive oil
• 1 tbsp salt for sweating eggplant and 1 tsp seasoning
• 1 tsp pepper
• 1 large egg
• 2 egg whites
• 3 cups plain breadcrumbs
• 1/4 cup parmesan cheese grated
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 8 fresh basil leaves chiffonade - stack leaves, roll then slice basil as finely as possible
• 2 large eggplants peeled and sliced into 1/2-inch rounds
• 6 cups marinara
• 8 oz fresh mozzarella sliced thin to top eggplant

Instructions

1. Sprinkle sliced eggplant with salt, place in an airtight container (I use ziplock bags) and refrigerate for a minimum of one hour ( I typically do this in the morning before going to work).
2. In a shallow bowl, whisk together eggs and 2 tablespoons water.
3. In another bowl, combine breadcrumbs, Parmesan, oregano, basil, salt and pepper.
4. Pat eggplant dry with paper towels.
5. Dip eggplant slices in egg mixture, let excess egg drip off, then dredge in breadcrumb mixture; place on greased baking sheets.
6. In an oven preheated at 370 degrees, bake until golden brown for 15 to 20 minutes.
7. Turn slices, top with fresh sliced mozzarella and continue baking until browned on other side, 15 to 20 minutes more.
8. While eggplant is baking, heat marinara.
9. Arrange two slices of eggplant on a plate, top with a quarter cup of marinara and fresh basil.

Recipe Notes

Instead of greasing the baking sheet with olive oil you can use parchment paper
If you like heavy breading, double dip and dredge eggplant in egg and breadcrumb mixture. Double the amount of ingredients for each.

 By baking eggplant and not using a ton of oil you can save over 500 calories and 22 grams of fat!!!!!!  Enjoy!