Baked Eggplant Parmesan Recipe Healthy

When the eggplant slices are done baking it s time to layer.

Baked eggplant parmesan recipe healthy. Place in a single layer on a baking sheet. 6 c italian seasoned breadcrumbs. Cook on low for 1 2 hours. Sprinkle salt on both sides of the eggplant and place on paper towels.

8 ounces fresh mozzarella cheese sliced thinly into as many slices as your eggplant. Top with plenty of grated parmesan and tomato sauce then add another layer of eggplant slices and so on until you finish them up. Baked to crispy perfection and packed with punch of flavor from a delicious dredge. Brush olive oil onto a.

Oh and i served it with scrumptious garlic herb pasta which is my take on angel hair pesto pasta served with eggplant parmesan in cheesecake factory. Repeat layers with remaining ingredients ending with a cheese layer. Bake for about 20 minutes or until the cheese is fully melted. Cover the bottom of a 9x13 inch casserole dish with a layer of spaghetti sauce.

Preheat oven to 425 degrees. Don t skimp on the fresh basil it gives a fresh and earthy flavor to the entire dish. Place the coated eggplant slices onto the baking sheet and spray tops lightly with cooking spray which helps with browning. Bake until the eggplant slices are soft on the inside and golden and crispy on the outside about 30 minutes flipping around the 15 minute mark.

You could also coat the eggplant in almond flour crushed almonds or parmesan cheese. Peel eggplant and then slice into inch pieces. Once they slices are baked spread a thin layer of tomato sauce over the bottom of a baking dish then arrange one layer of eggplant slices. In a medium bowl beat the egg and egg white together.

Starting week with healthier eggplant parmesan and pasta for meatless dinner. Ingredients 2 eggplants about 2 pounds total 3 egg whites 3 tablespoons water 1 cup fine dry breadcrumbs 1 2 cup freshly grated parmesan cheese 1 ounce divided teaspoon salt teaspoon freshly ground pepper cup slivered fresh basil leaves 2 cups tomato sauce 3 4 cup grated part skim. Bake in preheated oven until fork tender 7 to 10 minutes on each side. We recommend using italian eggplants as they tend to have less seeds than other varieties.

To make it without breading you can leave out the breadcrumbs completely from the recipe. Top with a layer of eggplant slices. 1 c homemade tomato sauce or rao s brand plus more for serving. If you want to make it in the slow cooker you can roast the eggplant as the recipe instructs and then add everything to the slow cooker.

Perfect for meatless mondays or a family style italian potluck our healthier eggplant parmesan recipe is a winner. Beat together egg egg whites and water in a shallow bowl. Dip eggplant slices in egg then bread crumbs. In another medium bowl mix the breadcrumbs grated parmesan and.