Eggplant Parmesan Made with Whole Wheat Breadcrumbs and Low-Fat Cheese
This eggplant parmesan is a healthier twist on the classic Italian dish, featuring tender layers of breaded eggplant, rich marinara sauce, and low-fat cheese. Coated in whole wheat breadcrumbs, it offers a delicious balance of flavors while being packed with nutrients, making it a satisfying meal for any occasion.
Ingredients
• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup whole wheat breadcrumbs
• 1 cup low-fat mozzarella cheese, shredded
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Arrange the sliced eggplant on a baking sheet and sprinkle with salt, letting it sit for about 20 minutes to draw out moisture. Rinse and pat dry.
2. Set up a breading station: Place the beaten eggs in one bowl and the whole wheat breadcrumbs combined with Italian seasoning, salt, and pepper in another.
3. Dip each eggplant slice in the egg, then coat it in the breadcrumbs, pressing gently to adhere. Place the breaded eggplant on a greased baking sheet and bake for about 25-30 minutes, flipping halfway through, until golden brown.
4. In a baking dish, spread a layer of marinara sauce, followed by a layer of baked eggplant, a sprinkle of mozzarella, and a bit of Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
5. Bake in the preheated oven for an additional 25-30 minutes, or until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving.
Aprile's Kitchen 