We love eggplant Parmigiano and eggplant rollatini but both are quite a lot of work, not to mention calories! This baked eggplant dish gives you a lot of the flavor with less work and fewer calories! You can serve it with marinara sauce or a sauce of your choosing. I used this recipe to make a simple and quick tomato sauce. This recipe appeared on thekitchen.com.
1 medium globe or Italian eggplant (about 1 pound)
1 tablespoon kosher salt
1/2 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
1 ounce freshly grated Parmesan cheese (about 1/2 cup)
1 teaspoon Italian seasoning or seasoning of your choice
freshly ground black pepper to taste
3 tablespoons olive oil
1/3 cup fresh parsley
Marinara sauce
Place a large cookie sheet in the oven and heat oven to 425 degrees.
Slice eggplant into ½ inch rounds. Place in a colander in the sink or over a bowl and salt liberally. Let sit for 30 to 40 minutes to remove excess water from the eggplant.
Combine Panko, Parmesan and seasoning and place on a plate. Place flour and beaten eggs on separate plates.
Dry eggplant slices thoroughly with paper towels.
Dip eggplant slices in flour, followed by the egg and finally dredge in the Panko.
Remove heated cookie sheet from oven (be careful!) and add olive oil. Spread to cover entire pan. Arrange eggplant slices in a single layer.
Bake eggplant for 20 minutes then flip and bake 10 to 20 minutes more or until crisp and browned.
Serve with marinara sauce and sprinkle with chopped parsley if desired.
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This looks like a great way to enjoy eggplant without all the greasy frying often involved.
ReplyDeleteI never fry anything. Partly because it's unhealthy and partly because all that hot oil scares me. I can envision all sorts of terrible accidents. I guess I have an overactive imagination!
DeleteEchoing Libby. Thanks for this easier, less-caloric, delicious-looking eggplant recipe, Peg!
ReplyDeletethanks for this recipe. I also like eggplant parm but hesitate to make it because of the work, mess, and calories. I am going to give this one a try. lrj
ReplyDeleteI used to make eggplant parm when My daughter was still living at home because she would help me. This recipe eliminates the worst part of the old recipe, but I still want her help! LOL!
ReplyDelete