Eggplant Parmesan Lighter
Breaded and baked eggplant layered with marinara sauce, cheese, and fresh herbs. Assembled in a baking dish and finished in the oven until golden and bubbling.
Ingredients
Method
Slice eggplant into 1/4-inch-thick rounds and arrange on paper towels. Sprinkle lightly with salt and let sit for 10 minutes to release moisture, then pat dry.
Set up three shallow bowls: one with flour, one with beaten egg whites, and one with panko breadcrumbs mixed with 1/2 cup grated parmesan and black pepper.
Working in batches, coat each eggplant slice in flour, shaking off excess, then dip into egg whites, and finally dredge in panko mixture, pressing gently to adhere.
Preheat oven to 400°F. Brush two large baking sheets with olive oil, arrange breaded eggplant in a single layer, and bake for 15 minutes until lightly golden.
Spread 1/2 cup marinara sauce over the bottom of a 9x13 baking dish. Layer half the baked eggplant slices, overlapping slightly.
Top eggplant with 1 cup marinara sauce, then half the mozzarella slices and 1/4 cup parmesan. Repeat with remaining eggplant, sauce, and cheeses.
Bake at 375°F for 20 minutes until cheese is melted and bubbly. Garnish with fresh parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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