3-Layer Baked Eggplant Parmesan

April 21, 2013

I just love eggplant parmesan, but I don't always love the process. By frying the pieces of eggplant, it can get messy as well as being less then healthy for you. I was taught about 20 years ago by an Italian lady from New York how to make the perfect eggplant and it was just that.... perfect. However, these days I'd like to make healthier versions of my favorite full fat meals and so this time, I took some of her recipe and and modified it to make a healthy, delicious baked version of

1 large eggplant, sliced 1/4? thick (12 slices total)
salt
1 egg, beaten
1/2 cup panko bread crumbs
1/2 cup Italian seasoned bread crumbs
1 Tablespoon Mrs. Dash garlic and herb seasoning
1 jar marinara or other meat free pasta sauce
1 clove garlic, chopped
1 (16 ounce) package fresh mozzarella cheese, sliced thinly
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil or 1 teaspoon dried basil
cooking spray

Preheat oven to 400 degrees. Sprinkle some salt on both sides of each slice of eggplant. Let the eggplant sit on a plate for 30 minutes. After that, you'll see water beads forming and the eggplant will be...
See the full directions on my site

Nutritions

Calories
718

Sodium
1449mg
60% DV

Fat
33g
51% DV

Protein
44g
88% DV

Carbs
52g
17% DV

Fiber
5g
23% DV