Yum yum in your tum tum. Lower in fat but not in flavor, there’s no denying this baked eggplant parmesan will knock your socks off. Great as a side to your next Italian-themed meal, or even as a meal in itself. Delicisoso!
- 2 medium eggplants, sliced into 1/2-inch thick rounds
- 1 1/2 Panko breadcrumbs
- 2 eggs
- 29 oz can tomato sauce
- 1 1/2 cups reduced-fat mozzarella
- 2/3 cup shredded Parmesan
- Dried oregano, basil, thyme, and garlic powder (measurements to follow)
- salt and pepper, to taste
- cooking spray
- Preheat your oven to 425F.
- In one bowl mix the breadcrumbs with about 1 tsp of salt and 2 teaspoons oregano, 1 teaspoon basil, 1 tsp thyme, and 1/2 tsp garlic powder.
- In another bowl whisk two eggs.
- Dredge the eggplant slices in the egg mixture, and then dip them in the breadcrumbs until they are completely covered.
- Place the eggplant slices on one or two baking sheets coated with cooking spray and bake for about 20 minutes, flipping once halfway through. The breadcrumbs should be slightly browned.
- Meanwhile, mix the tomato sauce with 1 tbsp oregano, 1 1/2 tbsp basil, 1 1/2 tsp garlic powder, and 1 tsp thyme.
- Pour about 1 cup or so of the tomato sauce into a 9 x 13 inch pan that is coated with cooking spray , so that the bottom of the pan is completed covered.
- When the eggplant is done baking, place the slices in an even layer in the 9 x 13 inch pan.
- Pour the remaining sauce over the eggplant, then sprinkle with the cheeses.
- Bake for about 20 minutes and you’re good to go!
- Serving Size: 1-2 eggplant slices
- Calories: 130
- Fat: 5g
- –Saturated: 2g
- –Polyunsaturated: 0.5g
- –Monounsaturated: 1g
- –Trans: 0g
- Sodium: 700mg
- Potassium: 480mg
- Carbohydrates: 15g
- Sugar: 5g
- Fiber: 5g
- Protein: 9g
- Vitamin A: 11%
- Vitamin C: 13%
- Calcium: 18%
- Iron: 7%
* This recipe was adapted from Gimme Some Oven, at http://www.gimmesomeoven.com/baked-eggplant-parmesan-recipe/.