lighter, healthier eggplant parm
Servings Prep Time
8 15minutes
Cook Time
40min
Servings Prep Time
8 15minutes
Cook Time
40min
Ingredients
egg plant
filling
Instructions
  1. preheat oven to 400 degrees. combine bread crumbs, parmigiano reggiano, onion powder, garlic powder, italian seasoning, dried oregano, S & P into a shallow bowl. add the 2 beaten eggs to another shallow bowl.
  2. dip eggplant slices in the beaten egg first, then into the dry mixture making sure to coat both sides evenly. lay the slices on a large, flat, foiled baking sheet that has been coated in no-stick cooking spray evenly and bake for 15 mins, then flip. bake for an additional 10 minutes until crispy.
  3. lower oven temp. to 350 degrees. in a 13 x 9 pan (see notes) coated with no stick cooking spray, drop a few spoonfuls of marinara into the pan, covering the bottom in a thin layer of sauce.
  4. place a layer of your cooked eggplant slices on top of the sauce. add a layer of shredded part-skim mozzarella. sprinkle a layer of half of the fresh basil. repeat another layer starting with the marinara.
  5. the last (top) layer will be cheese. cover entire pan with foil and bake 15 minutes. uncover pan; turn on your broiler and place pan on the top rack, close to the flame. cook for an additional 5 min or until the cheese is slightly browned yet melty. top with the remaining fresh basil and serve!
Recipe Notes
  • make sure you have enough eggplant for at least two layers if using a 13 x 9 in pan. feel free to use a smaller pan and make higher layers; it’s your call.
  • you may only end up using 1 1/2 jars of the marinara.
  • i toasted and grinded 6 slices of Sara Lee 45 Calories & Delightful Whole Wheat Bread to make homemade bread crumbs.  this makes approx. 3/4 cup.
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somebody come look at this!