Tuesday Tidbits #59 Healthy Eggplant Parmesan

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)

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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