Baked Eggplant Parmesan

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Baking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal.

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Ingredients

  • One medium eggplant
  • 1 1/4 to 1 1/2 c. breadcrumbs, plain or seasoned (if using plain, consider adding some basil, oregano, or pepper)
  • 2 large eggs
  • 1/2 cup grated Parmesan
  • 4 oz. shredded mozzarella cheese
  • 2 1/2 c. store-bought spaghetti sauce (that's about one jar - use whatever kind you like or make your own)

Preparation

Step 1

Preheat oven to 350.
Slice the eggplant into 12 round silces, about 1/2 to 3/4 in. thick, depending on the size of the eggplant.
Beat the eggs in a bowl and spread the breadcrumbs on a plate.
Dip each slice of eggplant in the egg, then the breadcrumbs, then transfer to a baking sheet.
Bake the eggplant for 5 mins. on each side.
In a 9x13 in baking dish, pour a small amount of the pasta sauce and spread to create a thin layer.
Then layer six eggplant slices in the pan, top with more sauce, and sprinkle with some of the Parmesan and mozzarella cheese.
Repeat this layering with the six remaining slices, sauce, and top with the rest of the cheese.
Bake at 350 for about 35 minutes, until the cheese is browned.

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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 210.1
Total Fat: 8.6 g
Cholesterol: 79.2 mg
Sodium: 529.3 mg
Total Carbs: 12.4 g
Dietary Fiber: 4.0 g
Protein: 12.8 g
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I used Italian Panko. I didn't layer it and sliced the mozzarella and added it at the end to melt and brown a bit. Reheat leftovers in the toaster oven for best results. Quite tasty.

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