Eggplant Parmesan

1 Aug

Eggplant Parmesan

(from: Healthy Food For Living)


  • 1 small-to-medium sized eggplant, sliced lengthwise into 1/4-inch thick slices
  • Kosher salt
  • 2 eggs, lightly beaten
  • 1 cup flour
  • 2 cups breadcrumbs, whole wheat or regular
  • 2 tsp Italian seasoning
  • 1 jar marinara sauce
  • olive oil or cooking spray
  • 2 cups shredded 2% mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese


  1. Place eggplant slices on a wire rack or paper towel. Sprinkle both sides of eggplant liberally with Kosher salt. Let sit for about 45 minutes, or until a brownish liquid dots the surface of the eggplant. [This liquid is where the bitterness of the vegetable lives.  Salting the eggplant slices draws out this bitterness, while simultaneously rendering the slices more pliable and tender].  Gently rinse the eggplant slices to remove the salt – any salt that remains will help to season the eggplant. Blot dry with paper towels.
  2. Lay out 3 large plates: one with the flour, one with the eggs, and one with the breadcrumbs mixed with the Italian seasoning.  Working in batches, run the eggplant slices through the flour, coat with egg (let excess drip off), and dredge in breadcrumbs (press lightly to adhere).
  3. Preheat oven to 350*F. Heat a large cooking spray-coated skillet or griddle pan over medium-high heat. Again working in batches, cook the breaded eggplant slices until golden brown on both sides, adding more spray as needed, about 1-2 minutes per side.
  4. Coat an 8×8 inch baking dish with cooking spray. Spoon a bit of marinara sauce into bottom of dish. Lay about half of the eggplant slices over sauce, slightly overlapping. Top with about half of the sauce, then with half of the mozzarella cheese. Layer on the rest of the eggplant slices, sauce, and mozzarella cheese. Top with parmesan cheese. Bake at 350 for about 40 minutes, or until the cheese is bubbly and golden brown.

Let sit for about 10 minutes.


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