I love Italian dishes….especially Eggplant Parmesan. But when I came across this healthier version, I was a little skeptical. Would the eggplant get crispy without the frying method? Would the flavor be lost that you get with the true Italian version? No to any of the above. This is a great version of the original recipe. We love to make it and the flavor is great. Give it a try, and see what you think! I haven’t tried it in an Eggplant Parmesan Sandwich but I know it would be great. Or even an Eggplant Parmesan Panini! Oh my!
Eggplant Parmesan..the healthy way
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided (I try and find the heart healthy version and have from time to time found a “carb smart” version for diabetic hubby)
1 (16 ounce) package mozzarella cheese , shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
1. Preheat oven to 350 degrees.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown. Let sit at least 5 minutes prior to serving. If you have fresh basil, it is good to chop and sprinkle a small amount on top prior to serving. Enjoy with a side fresh salad!