This eggplant parmesan is a quick, easy solution for dinner - and it's so good you just might end up making it all the time! Baking the eggplant rather than frying it doesn't sacrifice a thing, and it really lightens up this dish. If you want to make it even lighter you can use a low-fat cheese, or really reduce the amount.
here’s a video showing how to make it:
- eggs - 2 large
- water - 1 tbsp
- panko bread crumbs - 3/4 cup
- salt and pepper - use very generously
- italian herbs - 1 tbsp
- parmesan cheese - 1/4 cup, finely grated
- eggplants - 2, peeled and thinly sliced lengthwise
- tomato sauce - 2 cups, chunky (homemade or store bought)
- mozzarella cheese - 1 1/2 cup, shredded
- parmesan cheese - 1/2 cup
- basil leaves - a handful
- Preheat the oven to 400 F (200 C).
- In a shallow, wide, bowl mix the eggs and water together with a fork until blended.
- In a different, equal sized bowl, use your fingers and mix the breadcrumbs together with the salt, pepper, Italian herbs and parmesan.
- Take a slice of eggplant, dip it in the egg wash, then dredge it through the breadcrumbs, coating well on all sides before placing on a baking sheet lined with baking paper. Continue this until all the eggplant is coated - you should fill up two baking sheets.
- Bake in the top and bottom third of your oven for about 20 minutes or until brown - changing the pans from top to bottom halfway through. Turn the eggplant over, then return to the oven to brown the other side, about 15 - 20 more minutes.
- Leave the browned eggplant on their trays and spoon a generous amount of tomato sauce on each piece.
- Sprinkle the mozzarella, then parmesan on top and return to the oven and bake until the sauce is hot and the cheese is melted, again changing the position of the baking sheets at least once.
- Sprinkle each piece with basil leaves, then stack one on top of the other and serve with some cooked pasta. (my simple, perfect pasta is a great accompaniment)