Healthier Baked Eggplant Parmesan (aka "Eggplant Pizzas")
Ingredients
- 1 large eggplant sliced into 1/4 inch slices
- 1 cup Italian breadcrumbs
- 1.5 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Placed sliced eggplant in a strainer and sprinkle with salt. (I layer them and sprinkle lightly with salt for each layer). Let sit for at least one hour. Pat dry with a paper towel. (This will help release any bitterness in the eggplant).
- Lightly oil a baking sheet (or two) with olive oil and preheat the oven to 400 degrees.
- Whisk eggs together with a splash or water in a small bowl. In another bowl pour the breadcrumbs.
- Dip each slice of eggplant in the egg and then in the breadcrumbs. Then place on the lightly oiled baking sheet.
- Bake at 400 degrees for 20 minutes, until lightly browned on the bottom.
- Flip eggplant slices and return to oven for another five minutes until the other side is lightly browned.
- Top each slice of eggplant with marinara sauce, mozzarella, and a sprinkle of Parmesan. Return to oven and bake until cheese is melted (about another 5 minutes).
Notes
*Many of these measurements will vary based on the size of the eggplant you are using. These are the general amounts that I use, but I always adjust if I find myself with fewer or more eggplant slices than normal.
What to serve with it: We usually like this with a nice green salad. I love arugula or a simple mixed green salad with vinaigrette. You could also serve this with pasta or bread to make for a heartier meal if desired. Typically I serve to my kids with broccoli or another steamed veggie as that is there preference over salad, and that is good too.
Make ahead options: While this does reheat pretty well, I don't usually make this ahead. The main step to do ahead of time is slice the eggplant to allow it to rest in the strainer with salt for an hour or two. It does make a difference and is definitely worth the extra step!