Eggplant Parmesan Lite
Breaded eggplant slices layered with marinara sauce, melted cheese, and fresh herbs. Baked until golden and bubbling, with a crispy exterior and tender interior.
Ingredients
Method
Preheat oven to 400°F. Slice eggplant lengthwise into 1/4-inch rounds; pat dry with paper towels to remove excess moisture.
Set up three shallow bowls: one with flour, one with beaten eggs, one with breadcrumbs mixed with 1/2 tsp salt and 1/4 tsp black pepper.
Heat olive oil in a large skillet over medium-high heat. Working in batches, coat each eggplant slice in flour, then egg, then breadcrumb mixture; fry 2–3 minutes per side until light golden. Transfer to a paper-towel-lined plate.
Spread 1/2 cup marinara sauce on the bottom of a 9x13 baking dish. Layer half the fried eggplant slices over the sauce, overlapping slightly.
Spread 1 cup marinara sauce over the eggplant layer. Scatter half the mozzarella and half the parmesan evenly across the top.
Layer remaining eggplant slices, then remaining 1/2 cup sauce, then remaining mozzarella and parmesan. Sprinkle minced garlic over the top.
Bake uncovered at 400°F for 30–35 minutes, until cheese is melted and bubbly and edges are lightly browned.
Remove from oven and let rest 5 minutes. Top with fresh basil and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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