This crispy breaded eggplant Parmesan is short on calories but big on flavor.
If youre looking for a healthy yet flavorful twist on aclassic Italian dish, weve got you covered.
The key, of course, is to get the texture and tastejuuustright.
Credit:Jason Donnelly
How Do You Prevent Soggy Eggplant?
The secret to crispy eggplant Parmesan is to salt the eggplant before you prepare the recipe.
Some believe this also lessens the bitter notes from the eggplant.
Credit:BHG / Alexandra Shytsman
Salt the slices and let them stand for half an hour.
Pat them dry before you move on to breading and baking.
How to Serve Baked Eggplant Parmesan
This eggplant Parmesan recipe is so versatile.
Credit:BHG / Alexandra Shytsman
Arrange on a platter, grate fresh Parmesan over top and generously garnish with fresh basil.
Jason Donnelly
Ingredients
Nonstick cooking spray
1eggplant(about 1 1/2 lb.)
Directions
BHG / Alexandra Shytsman
Preheat oven to 375oF.
Credit:BHG / Alexandra Shytsman
Line a large baking sheet with parchment paper; coat paper with cooking spray.
Cut eggplant crosswise into eight (about 3/4-inch-thick) slices, discarding small ends.
Place slices on a double layer of paper towels.
Credit:BHG / Alexandra Shytsman
Sprinkle all sides of eggplant with the salt.
Let stand about 30 minutes or until liquid is visible on the surface.
Rinse salt and liquid off eggplant slices; pat dry with paper towels.
Credit:BHG / Alexandra Shytsman
Place egg whites in a shallow dish.
In another shallow dish combine panko, Parmesan cheese, garlic powder, basil, and oregano.
Place coated slices on the prepared baking sheet.
Credit:BHG / Alexandra Shytsman
Sprinkle eggplant slices with some of the remaining panko mixture, if present; discard the remaining.
Lightly coat tops of coated eggplant slices with cooking spray.
Bake for 12 to 15 minutes or until tops are lightly browned.
Carefully turn eggplant slices.
Bake for 12 to 15 minutes more or until lightly browned and eggplant is tender.
Increase oven temperature to 400oF.
Spoon 2 tablespoons of the pasta sauce onto each eggplant slice.
Divide shredded cheese evenly among eggplant slices.
Bake for 8 to 10 minutes more or until cheese is lightly browned.
Test Kitchen Tip:Eggplant Parmesan is one of those dishes thats best enjoyed right after cooking.
2,000 calories a day is used for general nutrition advice.
