Ingredients:
For the Eggplant:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup skim milk
- Cooking spray
- Salt and pepper to taste For the Tomato Sauce:
- 2 cups crushed tomatoes (canned or fresh)
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 1/2 cups part-skim mozzarella cheese, shredded
- Fresh basil leaves for garnish (optional) Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Eggplant: Place the eggplant slices on a paper towel-lined baking sheet and sprinkle them with salt. Allow them to sit for about 20 minutes to draw out excess moisture. Pat them dry with another paper towel.
Make the Breadcrumbs Mixture: In a shallow dish, mix together the whole wheat breadcrumbs and grated Parmesan cheese. Season with a bit of salt and pepper. Prepare the Egg Wash: In another shallow dish, whisk together the eggs and skim milk. Coat the Eggplant: Dip each eggplant slice into the egg wash, allowing excess to drip off, and then coat it with the breadcrumb mixture. Place the coated slices on a baking sheet sprayed with cooking spray.
Bake the Eggplant: Bake the eggplant slices in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown. You may need to flip them halfway through the baking time for even cooking.
Make the Tomato Sauce: While the eggplant is baking, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, dried oregano, salt, and pepper. Simmer the sauce for about 10-15 minutes until it thickens.
Assemble the Dish: In a baking dish, spread a thin layer of tomato sauce on the bottom. Place a layer of baked eggplant slices on top of the sauce. Sprinkle with a portion of shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella on top.
Bake Again: Bake the assembled dish in the oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
Serve: Garnish with fresh basil leaves if desired. Allow the dish to cool for a few minutes before serving.
This healthier version of Eggplant Parmesan is delicious and lower in fat than traditional recipes, making it a great option for a satisfying, yet nutritious meal. Enjoy!