It’s eggplant season! We love eggplant in our house and what I love to do is take traditional recipes, like Eggplant Parmigiana, and make them healthier without losing any of the flavor. This is a delicious, lighter, fresh version that even your kids will love. This recipe doesn’t even contain any mozzarella because, quite honestly, I didn’t have any so decided to improvise. Nobody even missed it! If you don’t have time to make the sauce, you can use your favorite jarred sauce.
- 1 whole egg and 1 egg white, beaten 1 tablespoon water
- 1 1/2 cups whole wheat breadcrumbs
- 1 tablespoon dried italian seasoning
- 1 large eggplant peeled and cut into 1/2″ thick slices
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup chopped fresh basil (optional)
-1 medium onion, chopped
-2 garlic cloves, sliced
-1 large can or 2-14 ounce cans organic diced tomatoes ( I like Muir Glen)
-Sea salt and fresh ground pepper
Saute onion in olive oil for 3 minutes until soft. Add garlic and saute another minute. Add tomatoes, sea salt, and ground pepper and stir. Bring to a boil. Reduce heat to a simmer, partially cover, and simmer on lowest flame for 30 minutes.
Preheat oven to 375 degrees.
Lay eggplant slices on a paper towel, sprinkle some sea salt across the slices, and cover with another paper towel to take the moisture out. Put beaten eggs in a shallow dish. Put breadcrumbs and italian seasoning in a second shallow dish. Dip the slices in the egg, drip off excess, and coat with the breadcrumbs. Arrange single layer on a baking sheet sprayed lightly with cooking spray. Drizzle 1 tablespoon of Extra virgin olive oil on eggplant slices. Bake approximately 25 minutes, turning once, until brown
Cover the bottom of a baking dish with sauce. Layer eggplant over sauce. Repeat with as many layers as needed. Cover the last layer with sauce, chopped basil, and grated parmigiana cheese. Bake at 375 for 20 minutes or until cheese is melted.