Baked Eggplant Parmesan

In this tasty recipe, sliced eggplant is coated in a flavorful mixture of breadcrumbs and Parmesan cheese. The slices are then baked in the oven (a healthier and less messy alternative to pan-frying) until crispy. The crunchy eggplant is topped with marinara sauce and shredded mozzarella, then baked until the cheese has melted. Mangia!

Tip for the cook: Homemade marinara is wonderful, but store-bought works just as well here. Look for options without added sugar.

Ingredients

(6 servings)

Olive oil cooking spray
1 egg or 1⁄4 cup liquid egg substitute
1⁄4 cup fat-free milk
1⁄8 teaspoon black pepper
1⁄2 cup whole wheat breadcrumbs
1⁄4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1⁄2 teaspoon Italian seasoning
1 medium eggplant (16 ounces) cut in 1⁄4 inch thick slices
15-ounce jar light marinara sauce (no sugar added) or 2 cups homemade sauce
Non-stick cooking spray
3⁄4 cup part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. Spray a 12” x 7” baking pan with olive oil cooking spray.
2. In a small bowl, combine egg substitute, milk and pepper and mix well. In another bowl combine breadcrumbs, Parmesan cheese, parsley and Italian seasoning and mix.
3. Dip eggplant pieces into milk mixture, coating both sides, and then into crumb mixture. Place coated pieces into the baking pan. Lightly spray tops of eggplant with olive oil cooking spray.
4. Bake until the eggplant is tender, 25-30 minutes.
5. Meanwhile heat the marinara sauce in a saucepan. When the eggplant is done, pour the sauce evenly over the pieces and sprinkle with mozzarella cheese. Bake 10 minutes, then serve.

Nutrition

See more of the fresh, fun and healthy recipes on our Wellness blog.