October 2019 - Eggplant Parmesan
Just your classic recipe tweaked to be 100% healthy.
- 2 large eggplants, sliced 1/4 inch thick
- Kosher salt
- 2 eggs, whisked
- 2-3 cups whole-wheat breadcrumbs
- 2 tbsp EVOO
- 2 tbsp canola oil
- 11/2 cups shredded mozzarella cheese
- 1, 24-oz jar marinara sauce
- 1/2 cup fresh basil, chopped
- Canola pan spray
Place eggplant in a colander and sprinkle with 2 tsp salt. Let stand for 30 minutes. Meanwhile place egg and breadcrumbs in separate shallow bowls; Season breadcrumbs with salt and pepper. Dip eggplant in egg (allowing excess to drip off) then coat in breadcrumbs. Heat oil over medium- high heat in a large skillet. Fry eggplant until golden brown on both sides, adding more oil if necessary; Drain eggplant on paper towels. Heat oven to 400. Spray a 13 x 9 in baking dish with pan spray. Spread 1 cup of the marinara sauce on bottom of dish. Layer ½ of the eggplant on top of the sauce overlapping if necessary. Spread another cup of sauce then sprinkle on ½ of the mozzarella cheese. Next, layer the rest of the eggplant, then the sauce, then cheese. Sprinkle the Parmesan on top. Bake in oven for 20 minutes or until bubbly and cheese is golden. Let cool for 5-10 minutes before serving!