Description
A healthy twist on classic eggplant Parmesan made in a lasagna style.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 1 cup part-skim mozzarella cheese, shredded
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Dip eggplant slices in beaten eggs, then coat with breadcrumb-Parmesan mixture.
- Place breaded slices on a baking sheet and bake for 20 minutes, flipping halfway.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer baked eggplant slices, sauce, and mozzarella cheese.
- Repeat layers, finishing with cheese on top.
- Bake for 25 minutes or until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use fresh eggplant for best results.
- Breadcrumbs can be gluten-free if needed.
- Add fresh basil for extra flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian