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Eggplant Parmesan (Baked, Not Fried)

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6

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.
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