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Eggplant Parmesan Recipe You Didn’t Know You Needed

Eggplant Parmesan Recipe You Didn’t Know You Needed

Eggplant parmesan is one of my favorite meals, because it tastes amazing and has fewer calories than traditional chicken parmesan. It still allows you to use breading, so you can trick your kids and spouse into eating their vegetables. Stay tuned to learn how to make Eating Well’s no-fry eggplant parmesan recipe you didn’t know you needed. It makes 6 servings, and takes around an hour to prep and bake.

Ingredients eggplant

  • Canola oil or olive oil cooking spray
  • 2 large eggs
  • 2 tablespoons water
  • 1 cup Panko breadcrumbs (or whichever brand you choose)
  • 3/4 cup grated parmesan cheese, divided
  • 1 teaspoon Italian seasoning
  • 2 medium eggplants (about 2 pounds total), cut crosswise into 1/4-in-thick-slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 (24 ounce) jar no salt-added tomato sauce
  • 1/4 cup fresh basil leaves, torn, plus more for serving
  • 2 cloves garlic, grated
  • 1/2 teaspoon crushed red pepper
  • 1 cup shredded part-skim mozzarella cheese, divided

Directions

  • Position racks in middle and lower thirds of oven; preheat to 400°F. Coat 2 baking sheets and a 9-by-13-inch baking dish with cooking spray.

  • Step 2

    Whisk eggs and water in a shallow bowl. Mix breadcrumbs, 1/4 cup Parmesan and Italian seasoning in another shallow dish. Dip eggplant in the egg mixture, then coat with the breadcrumb mixture, gently pressing to adhere.

  • Step 3

    Arrange the eggplant in a single layer on the prepared baking sheets. Generously spray both sides of the eggplant with cooking spray. Bake, flipping the eggplant and switching the pans between racks halfway, until the eggplant is tender and lightly browned, about 30 minutes. Season with salt and pepper.

  • Step 4

    Meanwhile, mix tomato sauce, basil, garlic and crushed red pepper in a medium bowl.

  • Step 5

    Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce. Spoon 1 cup sauce over the eggplant and sprinkle with 1/4 cup Parmesan and 1/2 cup mozzarella. Top with the remaining eggplant, sauce and cheese.

  • Step 6

Bake until the sauce is bubbling and the top is golden, 20 to 30 minutes. Let cool for 5 minutes. Sprinkle with more basil before serving, if desired.

Eggplant Parmesan Nutrition Facts

Each serving only contains 241 calories! It also has 14g of protein, 38g of carbohydrates, 6g of dietary fiber, 9g of sugar, as well as 9g of fat.

More recipes to come!

There will be a new recipe posted each week! Are you looking for a healthier alternative to mac and cheese? Click here to learn how to make it!


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