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
- 3-4 cups grated mozzerella optional
- 2 cups tomato sauce store-bought or homemade
- ½ cup basil pesto
Instructions
- 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).
- Meanwhile, in two shallow bowls, place bread crumbs in one and eggs in the other.
- Preheat oven to 400°F. Coat baking sheet with oil.
- Pat dry eggplant with paper towel and sprinkle both sides with flour.
- 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.
- 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 (if you're using mozzarella, divide it among the eggplant slices and bake for another 5-8 minutes or until the cheese is melted!)
- Serve warm with a dollop of warm tomato sauce and a spoonful of pesto.