Thursday, February 28, 2013

Baked Eggplant Parmesan, Say What?

I made this recipe awhile ago, and meant to share it but forgot. Whoops! So today I am going to go through it, that way you can make it ASAP because I mean your going to. Right?!

I love those comfort meals that you can lighten up and have them still taste heavenly. Believe me, this is one of them...

Baked Eggplant Parmesan

2 large eggplants (peeled & sliced into 1/2 in. slices)

2 eggs or 3 egg whites

1 1/2 c. whole wheat panko bread crumbs

1/2 tsp. garlic powder

1/2 tsp. oregano

1/4 tsp. onion powder

1 teaspoon crushed red pepper

EVOO spray

1 jar pasta sauce (whatever kind you want)

1 c. part skim mozzarella cheese 

1 box whole wheat penne pasta

Directions: Preheat the oven for 415 degrees. Peel your eggplants ensuring all the skin is off.

Next, cut your peeled eggplants into about a 1/2 inch slices.


Now, make the bread crumb mixture by combining: bread crumbs, garlic powder, oregano, onion powder, and crushed red pepper in a medium sized bowl.

In another bowl whisk the eggs together. Next, prepare a large baking sheet by lining it with foil and spray with EVOO. It is  now time for your assembly line. First, dredge the eggplant in the egg, then into the bread crumb mixture. Make sure you coat both sides completely! Place onto baking sheet in a single layer. 

Into the oven they go and bake for about 10 minutes. Flip the eggplant and bake on the other side for about 10 minutes. Take out of the oven and place a spoonful of pasta sauce on the tops of the eggplant slices. Add a sprinkle of cheese on the top of that and place back into the oven for 3-5 minutes until melted.

It is now time for the good part! Place a layer of your cooked penne pasta onto a plate, top with a bit of sauce and then top that with a few eggplant slices (and more cheese if you want). ENJOY :)


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