Why skip over a favorite dish that is loaded with fat and carbs when you can simply clean it up!? Eggplant Parmesan is one of my favorites and this recipe allows me to eat it guilt free! No frying involved and no heavy ingredients.
1 large eggplant- sliced into 1/2in thick pieces
2 Eggs- beaten with a fork
1 1/2 cup whole wheat breadcrumbs w/ Italian seasoning (Healthy tip- you can throw some Ezekiel bread in the food processor with seasoning to make your own!)
1 jar of pasta sauce (25oz)
1 cup shredded mozzarella (in this case I didn’t have enough so I used a variety)
1/2 cup shredded Parmesan cheese (the real deal, not the kind you buy on the shelf)
6 fresh basil leaves- cut into ribbons
1 cup grape tomatoes- halved
Preheat oven to 375 with baking sheet inside. Coat eggplant slices with beaten egg and cover with breadcrumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.
Increase oven temp to 475. In an 8×10 dish layer sauce, eggplant, and top with cheese. Bake about 15 minutes.
Turn broiler on. Add basil ribbons and grape tomatoes to top and sprinkle with cheese. Broil 5 minutes or until cheese is browned and bubbly.