Good-For-You Baked Eggplant Parmigiana

Eggplant Parmigiana, made the traditional way by deep-frying the eggplant slices and slathering them with sauce and mozzarella and more cheeses, is one of my guilty pleasures. It’s so filling and makes my tummy “oh-so-happy”… but it’s so high in calories. The good news is I’ve found this version (baking with panko to make sure it’s nice and crispy) is a pretty close version of the real thing. I love to serve this recipe with a side of sauce and a spoon of pesto because then you get to enjoy its crispiness.

If you prefer a traditional eggplant Parmigiana, simply layer the baked slices in a 9 x 13-inch pan with lots of sauce and cheese and you’ll still have a lower fat version of the real thing. You know what else I like about this dish? If you’ve run out of bread and you’re having a big-time craving for a sandwich, use two of these eggplant rounds as your bread and fill them in with some epic Italian meats and cheeses. HOLY MOLY! I’m so clever, right? You can thank me later.

This blog post is a quick one this week as the cookbook is on it’s way to the printer (can I hear a woohoo?!?!?!?!). So, no long-winded story… just the cold, hard facts (or, in this case, the warm crispy facts!)…

Now, that you have supper sorted, you need to get on that dessert thing. You’ll be happy to know I’ve got dessert covered over here at my place. I just ate a whole box of thin mints. Oddly, I’m not feeling very thin.

 

Good-For-You Baked Eggplant Parm

This cute way of serving eggplant Parmesan is so awesome...you can even serve these at room temperature on a buffet table with the sauce, pesto and cheese on the side!

Ingredients

  • 1 eggplant sliced into 3/4-inch circles (about 10 slices)
  • Salt
  • 3 cups dry bread crumbs such as panko
  • 2 eggs lightly beaten
  • Olive oil for baking and drizzling
  • 1 cup all-purpose flour
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • 2 cups tomato sauce store-bought or homemade
  • ½ cup basil pesto

Instructions

  1. Position a cooling rack onto a baking sheet and then lay eggplant slices on top; sprinkle with salt and let stand for about 30 minutes (alternately, place salted slices in a colander and place in a sink, where they will drain).
  2. Meanwhile, in two shallow bowls, place bread crumbs in one and eggs in the other.
  3. Preheat oven to 400°F. Coat baking sheet with oil.
  4. Pat dry eggplant with paper towel and sprinkle both sides with flour.
  5. Starting with one slice, dip completely into eggs, then press into bread crumbs to coat well. Place on prepared sheet and repeat with the remaining slices, nestling all the slices in a single layer on the sheet.
  6. Drizzle with some oil or coat with cooking spray and bake for about 10 minutes. Flip slices over and sprinkle with Parmigiano. Bake for 8 to 10 more minutes.
  7. Serve warm with a dollop of warm tomato sauce and a spoonful of pesto.
6 Comments
  • Pat Hughes
    March 8, 2020

    Hi Suzie, woo hoo indeed! Can’t wait to get your new book 🤗
    I’m with you on the box of mint thins for pudding too- who says they’re only for Christmas?
    Going to try this reduced cal aubergine Parm too … it looks delicious!
    Love reading your blogs here in the UK …xxxx

    • Suzie Durigon
      March 9, 2020

      Aren’t thin mints the best!! I think if you eat them when it’s NOT Christmas, then the calories don’t count, right? I’m going with that! I’m sorry we never got a chance to meet up the last time we were in town (good thing because I was sick as a dog he entire time!!)…next time for sure!!!

  • Barb
    March 13, 2020

    Can the eggplant be frozen once I’ve dipped it? Thank you. Congratulations on the book.

    • Suzie Durigon
      March 17, 2020

      Hey Barb,
      It’s actually something I’ve never frozen (imagine…something I’ve never frozen!!!). But I double checked with a friend of mine who also is a culinary instructor (on canning an preserving) and she said you are good to go – either freezing the eggplant slices before you coat them or after!

      • B
        March 17, 2020

        Thank you for your reply to my question about freezing eggplant. Much appreciated.
        Barb

        • Suzie Durigon
          March 19, 2020

          Anytime honey!!!!

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