Name: Eggplant Parmesan (Baked, Not Fried)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 2 large eggplants (sliced into 1/2-inch rounds); 2 cups whole wheat breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil (chopped); 1 tablespoon oregano; 3 egg whites (beaten); 3 tablespoons olive oil; 3 cups marinara sauce (low-sodium); 1 cup part-skim mozzarella cheese (shredded); 1/4 cup fresh basil leaves; Salt and pepper to taste

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Eggplant Parmesan (Baked, Not Fried)

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Ingredients

2 large eggplants sliced into 1/2-inch rounds
2 cups whole wheat breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil chopped
1 tablespoon oregano
3 egg whites beaten
3 tablespoons olive oil
3 cups marinara sauce low-sodium
1 cup part-skim mozzarella cheese shredded
1/4 cup fresh basil leaves
Salt and pepper to taste

Instructions

Preheat oven to 425°F (220°C).
Salt eggplant slices and let drain for 20 minutes. Pat dry.
Combine breadcrumbs, Parmesan, herbs, salt, and pepper.
Dip eggplant slices in egg whites, then coat with breadcrumb mixture.
Arrange on baking sheets brushed with olive oil.
Bake for 25 minutes, flipping once, until golden and tender.
Reduce oven temperature to 375°F (190°C).
Layer half the eggplant in a baking dish, top with half the sauce and half the mozzarella.
Repeat layers and bake for 20 minutes until bubbly.
Garnish with fresh basil before serving.