This is a easy, low-fat, healthier version of the traditional Eggplant Parmesan!
I made this tonight for dinner, because my grandmother was over and it was her 85th Birthday! Her favorite dish is eggplant parm, but she likes to eat healthy and doesn't like things oily, she truly enjoyed this, but she doesn't like the skin! So next time I make this for her, I will peel it! However, the rest of the fam loved it with the skin, so that's your call! We paired this with spaghetti and a green salad!
Things you'll need
Pre heat oven to 400 degrees
1 Eggplant Sliced, length-wise, (peeled if that is your preference)
BreadCrumbs (italian style, I used progresso) a bowl full, no exact measurement, just enough to coat.
2 eggs-Or 3-6 egg whites
Tomato-Basil sauce (1 jar of victorias, or your preference, or even better homemade!)
Olive oil, enough to coat the baking sheet (with aluminum foil, or parchment)
Low fat - Mozzarella shredded cheese (small fist full of cheese for each sliced eggplant)
Few sprinkles grated Parmesan cheese to top once done (optional)
*Since it's not herb growing weather in my garden yet, I would have used additional fresh basil, so if you have some, add it!
Step 1-Preheat the oven, wash your eggplant, slice the head off- Peel, or leave the skin, I like the skin and it's good for you! Take your eggplant and stand it up chopped side down,(the side where you just cut the head off), slice from top to bottom. The end pieces will have a bit to much skin, skim that off, so the breadcrumbs can stick.