Skip the back aching, mess and smell of frying and make your eggplant parmesan in the oven. It also means you don’t have to salt the eggplant and you only need 2 tablespoons evoo.
Eggplant, known for its purple skin is not particularly high in any one nutrient, but does have a good amount of many different vitamins and has been found to be incredibly high in antioxidants, which will help prevent cancer and development of heart disease.
- Cook Time
- Prep Time
- 1 large eggplant, sliced into ½ inch thick circles (about 1 pound)
- 2 eggs
- 1 ½ cups whole wheat matzo meal, almond meal or whole wheat panko
- ¼ cup chopped fresh parsley or 1 tablespoon dried
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- ⅓ cup fresh basil leaves, chopped
- 2 cups all-natural tomato sauce
- 8 ounces shredded mozzarella cheese or thinly sliced fresh mozzarella
- ½ cup parmesan cheese
Preheat oven to 450°F with a large empty sheet pan inside.
- Beat the eggs in a pie pan or shallow bowl that can accommodate the eggplant. Mix the matzo meal with parsley and salt in a second container.
- Place the eggplant in the eggs and then coat with matzo meal. Place on a plate. When all eggplant is breaded, remove sheet pan from oven and brush with 2 tablespoons evoo. Place eggplant on sheet pan in one single layer.
- Bake until nice and golden brown about 8 minutes. Flip and cook until golden on the other side, another 8 minutes.
- Mix tomato sauce with basil. Spoon tomato sauce over eggplant, sprinkle with mozzarella and parmesan, return to oven and bake until sauce is bubbly, about 15 minutes.
- Serving Size: 1 serving
- Calories: 404
- Carbohydrate Content: 26.421 g
- Cholesterol Content: 119 mg
- Fat Content: 22.5 g
- Protein Content: 26.6 g
- Sodium Content: 1257 mg
- Sugar Content: 5.3 g