Delicious Eggplant Parmesan

This healthy eggplant parmesan is a low calorie but delicious alternative to traditional eggplant parmesan.

Servings

Calories 314kcal

1 Large eggplant
1 ½ Cups Italian style panko breadcrumbs
1 Cup parmesan cheese finely shredded
2 eggs
½ Teaspoon garlic powder
¼ Teaspoon salt
1 Jar of your favorite pasta sauce (some for the eggplant and some for your pasta side)
2 Teaspoons olive oil

Wash and slice the eggplant in about 10 slices. In a small bowl beat the egg with the garlic powder and salt. On a plate or paper towel combine 2/3 of the parmesan cheese and the panko breadcrumbs.
Dip a slice of eggplant into the egg mixture and then coat both sides with the panko / parmesan mixture. Place the coated eggplant on a baking sheet with olive oil lightly brushed or sprayed onto the service. Repeat.
Tip 1: I place a bit more of the breadcrumb mixture on top of each piece prior to baking.
Tip 2: I use parchment paper, which allows for even less oil and easy clean-up.
Why use Panko? Panko breadcrumbs give food a light, crispy texture without the need for oil or frying.
Bake the coated eggplant in a 375° oven for about 40-45 minutes or until the outside is golden brown and the inside is soft.
Remove the tray from the oven and turn on your oven’s broiler.
Next, spoon 1 tablespoon of sauce onto each piece and then evenly sprinkle the remainder of the parmesan cheese on each piece.
Place the tray under the broiler for about 2-3 minutes until the cheese is bubbly.
Serve!

Calories: 314kcal | Carbohydrates: 28g | Protein: 14g | Fat: 14g | Fiber: 8g