Eggplant parmigiana

Ditch frying and the excess calories along with fingers coated in egg and bread crumbs… This healthy Eggplant Parmigiana is not only healthy, but it's also easier, quicker, and less messy than your traditional eggplant parm!

Prep: 15 min Cook: 25-30 min

Serves 8-10. Great for meal prepping!

Ingredients:

2 large eggplants

16oz fresh mozzarella, sliced

32oz marinara sauce

Fresh basil leaves, 1 per slice (optional)

1-2 large eggs

1/2 cup italian bread crumbs

1/2 cup panko bread crumbs

1/2 cup parmesan cheese, shredded or grated

Olive oil

Instructions:

Preheat oven to 350F.

Slice your eggplant into 1/4 inch slices.

Lightly grease a baking sheet with oil. I recommend using parchment paper for an easier cleanup!

Bake the eggplant slices for 5-7 minutes until slightly browned and soft. While the eggplant is cooking, scramble your egg and mix together the bread crumbs and parmesan cheese.

Brush the tops of the eggplant slices with the egg and the sprinkle on your bread crumb mixture so that they are lightly coated.

Place back into the oven for 10 minutes until the bread crumbs are golden crumbs are golden and crisp. While they are cooking, slice or shred the mozzarella cheese.

Top each slice with mozzarella, a basil leaf, and a spoonful of marinara to cover the top. Place back in the oven for 10 minutes, until the cheese is melted.

Create stacks as you desire and enjoy. I recommend serving with a whole grain side that can provide additional protein such as farro mixed with cannellini beans.