Tuesday Tidbits #59

It’s January!

The Gyms are packed! The Mountain Trails have PEOPLE on them! And our Refrigerators are filled with produce. Oh Darn… and the cookie jar isn’t even on the kitchen counter anymore. Yes… that’s right, it’s January… New Year Resolutions are in full force. So while I got your full attention I have a healthy recipe for you. And it’s pretty darn tasty.

“Baked” Eggplant Parmesan

That’s right the Eggplant is not fried. It’s pretty easy to make and if you use Skim Milk Mozzarella it will contain less fat then if you use regular mozzarella.

Sweet Man and I like Eggplant Parmesan. We recently went to an Italian restaurant and I ordered Eggplant Parmesan and I have to say… this is better!

EGGPLANT PARMESAN INGREDIENTS

1-2 Eggplants depends on their size and how much you want to make.

1 jar of your favorite Spaghetti Sauce

2 T Olive Oil

1 cup Bread Crumbs

1 tsp. Italian Seasoning

1/2 tsp garlic powder

2 eggs

1 8 oz. bag of Shredded Skim Milk Mozzarella (you can use less if you wish)

**************************

Slice Eggplants into 1/2 inch slices. Place all slices onto double layers of paper towels. Now… DON’T SKIP THIS PART… Sprinkle slices with salt on both sides. Then place double layer paper towels on top of eggplant slices. (The salt draws most of the moisture out of the eggplant resulting in a more firm and less soggy Eggplant Parmesan.) Let slices rest under the paper towels for about a half hour. Press down often to get the juices out.

After the half hour you can rinse the salt off of all the eggplant slices.

PreHeat Oven to 425.

Brush 2 T of Olive Oil onto sheet pan.

Place 2 eggs in bowl and beat them.

Place 1 cup of Bread Crumbs in bowl with 1 tsp. Italian seasoning and 1/2 tsp. of garlic powder. Stir.

Take one eggplant slice at a time and dip into egg then dip and cover eggplant with seasoned crumbs. Lay each slice onto oiled sheet pan. When sheet pan is full… place in oven and bake at 425 for 10 minutes then flip them and bake for 10 more minutes. They should be golden brown and look like this.

Add 1/2 cup or so of sauce to the bottom of a 9×13 casserole dish.

Now place your golden brown eggplant slices on top of the sauce.

Then cover with the rest your sauce.

I use the whole jar when making this… you can use less or more.

Then cover with shredded mozzarella cheese.

Bake at 425 for 20-25 minutes until,that cheese melts and gets a bit crispy around the edges. YUM!

Serve with a salad or in this case I served it with green beans. This is one of our favorite meals! And it’s healthier then frying. Hope you give it a try. Eating healthy is a good resolution!

Until Next Time ~Nancy

29 thoughts on “Tuesday Tidbits #59

  1. Nancy, I love eggplant parmesan! Thank you for a wonderful, healthy dish for January!

    My diet plan started on January 2nd, we are doing intermittent fasting with low carbs. My son does this regularly and he loves it. I am not in love with it yet😬😬😬

    Happy Tuesday my friend, I hope it is a good one😊

    1. Low carbs for us too. No sugar as well. The intermittent fasting is not easy for me as my tummy gets a little upset with out something in it. Good Luck to you my friend. Thanks so much for coming over! Happy Tuesday! 🤗🤗

  2. Oh this does look delicious Nancy. And this first week of January is a perfect time to try a new recipe. We are very fortunate in Arizona as we get such fresh veggies year round to plan and execute meals as excellent as your egg plant parm. About that fasting….I’m with you. I’m a Food as Fuel person and luckily burn through calories quickly. Fasting is so very popular up here in the high country currently and I simply can’t fathom missing even one meal or snack. All my best to you Nancy.

    1. We are very fortunate! Our produce is fabulous almost year round. and our meat and seafood prices are fabulous. I kringe when I go to Pennsylvania for the summer and see such HIGH prices for meat and seafood. I will say when it gets into late summer … the Pennsylvania produce stands are superb!

      THANK YOU for all your visits today! I loved each and every one. HUGS my friend. I hope all is well!

  3. Yum Nancy! I have made baked eggplant and I think it’s so much better than fried, I think it has a better texture and I like the fact it’s not greasy…what a great vegetarian dinner!
    Jenna

  4. I saw your post yesterday and decided to make the Eggplant Parmesan for dinner. I went to the store and picked up the ingredients I did not have. The only changes I made were: I used panko flakes instead of bread crumbs because that is what I usually use and had on hand; and I made my own spaghetti sauce using diced fire roasted tomatoes. The outcome was amazing!! I had never made Eggplant Parmesan before. This recipe was a keeper and I will make it again for sure. Thanks so much for sharing your recipe!!

    1. Ooooooooo Your Own Sauce! How wonderful! And I have (in the past) used a mixture of Panko
      and bread crumbs together and it was delish! I’m so glad you enjoyed your first making of eggplant Parmesan! And for telling me! Thank you!

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