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.
Step 2-Get your eggs, crack and whisk them in a bowl that is larger then the width and length of the eggplant slices, put your breadcrumbs in a bowl and start coating your eggplant slices by dipping them in the eggs, allow it to drip any excess egg off, coat with bread crumbs!
Step 3-Pour olive oil onto your baking sheet (with clean hands) spread it around to cover the sheet, *You don't want a puddle of oil, just a shallow layer. Place your slices onto the sheet and add some olive oil sprays or drizzle some more on top, pop them in the oven! Check on them after 15-20 minutes, turning slices over if they look browned on the bottom, then cook for about another 10-15 minutes, or till your desired crunchiness.
|Back to the oven so the cheese can melt!|
Step 4-Take them out of the oven and top with 2-3 tablespoons sauce (or more), a small fist full of Mozz cheese. Put it back in the oven until cheese is melted. Once thats done, top with oregano and a little grated parmesan and salt to taste. If you desire a more garlic flavor, few shakes of granulated garlic will do.
This is great served with an Italian salad, or a 1/2 cup Whole wheat spaghetti and sauce, any side of veggies, or even on a little bit of italian bread if you want a heavier meal! :)
Tip: You will need more then 1 baking sheet if you want them done all at the same time, and of course if you double this recipe.
*These also make great Vegetarian 'chicken' cutlets, just omit the sauce and cheese and eat with ketchup, applesauce or whatever else you would normally eat with a cutlet.
i like your message so you have been nominated for a versatile blogger award. go to http://chefpeterskitchen.blogspot.com/ for detailsReplyDelete
Thank you so much! Very kind of you to choose me! :)Delete
This sounds really good. I'll have to try it. I've never had eggplant before, but I'm feelin' adventuresome. This will definitely go on my meals to try list for April. I'll let you know how it goes. have a great weekend!~ReplyDelete
Thanks Shannon! I hope you like it! Please do tell me how it goes, I would love your feedback! :)Delete
I'm a meat and potatoes type of girl. I made this and fell in love with it. i want to make this every week. Loved it.ReplyDelete