I love eggplant and now my kids love it after trying this version. They love this thin, healthier and baked version of eggplant parmesan. There are a few tricks to making this recipe work:
#1. Be sure to keep those slices of eggplant thin when cutting them.
#2. Spraying them with an olive oil spray before putting them in the oven is the key to making it crispy and delicious.
This one doesn't need much of an introduction. You get the deal. It's a healthier spin on a classic meal:
1 Large Eggplant
8 oz Mozzarella Cheese
1 Tsp Garlic Powder
2 Tsp Dried Oregano
2/3 Cup of Panko Breadcrumbs
2 Cups of Tomato Sauce
1/2 Tsp Black pepper
1/2 Tsp Salt
1 Cooking Olive Oil spray Can
#1. Cut the eggplant into 1/2 inch slices.
#2. Place them on a baking sheet lined with paper towels. Sprinkle them with salt and let it sit for about 45 minutes to absorb the liquid. After 45 minutes, wipe off excess salt and pat them down with a paper towel to dry.
#3. Preheat oven to 450 degrees.
#4. Beat eggs and leave in bowl. On a separate plate spread out breadcrumbs and mix in the garlic powder, oregano and garlic powder.
#5. Dip the eggplant slices into the egg and then press ONE side into the breadcrumbs. If you want to bread both sides, go for it. You may need more of the breadcrumb mixture. Transfer them to a baking sheet lined with parchment paper.
#6. Before putting them into the oven, spray the olive oil spray over the eggplant slices and bake about 15 minutes or right before they start to get too crispy.
#7. Remove them from the oven and put a small scoop of tomato sauce on each slice along with a small slice of cheese. (Picture below will help)
#8. Place back into the oven for another 3-5 minutes so the sauce warms up and the cheese is melted.