Baked Eggplant ParmesanSubmitted by: CHOMPSKY
IntroductionBaking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal. (My meat-eating husband loves this!) Baking instead of frying breaded eggplant slices gives all of the crispy goodness without adding fat! Serve this over a little pasta for a complete meal. (My meat-eating husband loves this!)
*One medium eggplant
*1 1/4 to 1 1/2 c. breadcrumbs, plain or seasoned (if using plain, consider adding some basil, oregano, or pepper)
*2 large eggs
*1/2 c. grated parmesan cheese
*4 oz. shredded mozzarella cheese
*2 1/2 c. store-bought spaghetti sauce (that's about one jar - use whatever kind you like or make your own)
Slice the eggplant into 12 round silces, about 1/2 to 3/4 in. thick, depending on the size of the eggplant.
Beat the eggs in a bowl and spread the breadcrumbs on a plate.
Dip each slice of eggplant in the egg, then the breadcrumbs, then transfer to a baking sheet.
Bake the eggplant for 5 mins. on each side.
In a 9x13 in baking dish, pour a small amount of the pasta sauce and spread to create a thin layer.
Then layer six eggplant slices in the pan, top with more sauce, and sprinkle with some of the parmesan and mozzarella cheese.
Repeat this layering with the six remaining slices, sauce, and top with the rest of the cheese.
Bake at 350 for about 35 minutes, until the cheese is browned.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHOMPSKY.
Rate This Recipe
Member Ratings For This Recipe
I did dry out my eggplant with salt for about 45 mins prior to breading it just to ensure it wasn't bitter or soggy. Also I baked it for 10 mins on each side and I layered in some shredded chicken I had on hand. Baked for about 40 mins. to make sure the cheese browned. Great dish!! - 3/1/12
Extremely tasty, and so easy! I almost always have these ingredients on hand (minus the eggplant), so it makes a convenient meal for when I want to make something nice. I did find that slicing the eggplant a tiny bit thinner gave better results. Nice to find a good vegetarian recipe that isn't pasta - 7/9/11