Baked Eggplant Parmesan (Lightened)

Classic Italian comfort food baked instead of fried. Deep flavor without the oil.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs
• 2 eggs, beaten
• 1/2 cup grated Parmesan
• 2 cups marinara sauce (no added sugar)
• 1.5 cups shredded part-skim mozzarella
• 1 tsp Italian seasoning
• Salt and pepper
• Fresh basil

Directions

1. Salt eggplant slices and let drain on paper towels 20 minutes. Pat dry.
2. Preheat oven to 400°F. Set up breading station: eggs in one bowl, breadcrumbs mixed with Parmesan and Italian seasoning in another.
3. Dip eggplant in egg then breadcrumbs. Place on oiled baking sheet.
4. Bake 20 minutes, flip, bake 10 more minutes until golden.
5. Layer in a baking dish: marinara, eggplant, cheese. Repeat. Finish with cheese.
6. Bake 15 minutes until bubbling. Top with fresh basil.

Notes

Salting and pressing eggplant removes bitterness and excess moisture. Baked eggplant Parm has about 60% fewer calories than the restaurant version.