You know how everyone’s strictly in summer-mode and has turned their ovens into temporary storage? That is so great.
I just haven’t managed that well. I got this craving, and…anyway, eggplant parmesan (hey, it’s healthy baked eggplant parmesan, but still). I don’t turn down for anything.
So here we go: All the makings of the best baked lighter eggplant parm. I’m taking you through it step by step, with all the ways I choose to cut calories, because I’ve tried it many ways over the years and this is the method that has worked best. No spongey texture, no bitterness in the eggplant, and none of that, “Yeah, it’s good…for baked.” It’s just plain good, I promise.
- 1 large eggplant (about 1 ½ pounds), sliced into ½-inch thick rounds (12 to 14 slices)
- 2 large eggs
- ⅔ cup plain panko bread crumbs
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- cooking oil spray
- 2 cups homemade tomato sauce (or Rao’s brand)
- 8 ounces fresh mozzarella cheese, sliced thinly into as many slices as your eggplant
- 1 cup fresh basil, finely choppedInstructions
- Line 2 baking sheets with a double layer of paper towels and spread the eggplant slices among the sheets evenly. Liberally salt the eggplant slices, using about a teaspoon total of salt, and let them sit at room temperature for 45 minutes to an hour. Using fresh paper towels, wipe the tops of the eggplant to remove excess salt and firmly press to release any remaining liquid. Dry on both sides and transfer to a plate. Wipe the baking sheets and line them with parchment paper or aluminum foil and spray well with cooking oil.
You can find complete recipes of this Healthy Baked Eggplant Parmesan in andiemitchell.com