Growing up, one of my favorite dishes was eggplant parmesan. However when my mother and I decided to join weight watchers she was determined to find a healthier alternative to the fried eggplant that is traditionally used. By baking the eggplant she was able to remove a ton of oil from the dish and it actually tasted better. The breadcrumbs soaked up the tomato sauce and the dish had a more balanced taste. Then we decided to try the baked eggplant right out of the oven—now it’s one of my families favorite vegetables. I like it plain right out of the oven or drizzled with a little lemon juice. It’s also a basic building block for many dishes including eggplant parmesan or caprese eggplant grilled cheese.
Servings: 6
1 large Eggplant
1-2 large Eggs or 1/2 C Eggbeaters
1 tsp Olive Oil
1 C Progresso Italian Flavored Bread Crumbs
½ C grated Italian Cheese
1 tsp dried Parsley
½ tsp Garlic Powder
Olive Oil Cooking Spray
Peel the eggplant and then cut it into ¼ inch slices. Do not cut the slices any thicker or they will be bitter. In the first bowl beat the eggs with 1 tsp of water and 1 tsp of Olive Oil. In a second large bowl mix the bread crumbs, cheese, parsley, and garlic powder.
Preheat the oven to 350° and grease a large cookie sheet with olive oil cooking spray.
Dip each slice of eggplant first in the egg then in the breadcrumbs until coated on both sides. Place the slices on a greased cookie sheet. Spray the eggplant slices with cooking spray to help them brown and crisp. Place in the oven for 15-20 minutes or until the eggplant is cooked (golden brown and fork tender).