First of all, I’d like to wish each and every one of you a Happy and Healthy New Year! For most people, each new year brings lots of resolutions such as changes in exercise and dieting, myself being one of those people. I happen to love eggplant parmigiana but it can be a grueling task that’s loaded with oil from frying the eggplant. So, I decided to give baking it a whirl for a healthier option. I have to admit, I was skeptical but gave it a try anyhow. First of all, let me start by saying it definitely was a much easier task than all that frying! How marvelous!!! Secondly, it was tasty! I really liked it and would make it this way again.
- 2 eggplants
- seasoned breadcrumbs
- grated pecorino romano cheese
- 4 eggs
- tomato sauce (prepared ahead of time)
- salt and pepper to taste
I like to mix the breadcrumbs and grated cheese together in a bowl. Beat 4 eggs in another bowl.
Preheat oven to 350 degrees.
Peel the skin of your eggplant if you prefer. I sometimes leave a little skin on some for some added fiber but that’s totally up to you. Slice the eggplant so that it’s about 1/4 inch thick.
Spray your baking sheets lightly with Pam.
Take each eggplant slice and dip in the beaten egg. Then dredge in the breadcrumbs/cheese mixture.
Place on baking sheets and bake for about 30 minutes until golden.
Then the layering begins! I add some of my tomato sauce to bottom of baking dish to coat it. Then layer the eggplant, top with mozzarella, some grated cheese and then more sauce. Continue this layering until you have no more eggplant. Season top layer with salt and pepper to taste. Cover with foil and bake for 45 minutes.
Take the foil off and add some more mozzarella to the top and bake for about 10 more minutes uncovered.
Let sit and settle for a few minutes before serving. Enjoy!