BAKED EGGPLANT PARM

Baked Eggplant Parm

Baked Eggplant Parm

I don’t usually eat eggplant parm due to its high fat content but it is one of my brothers favorite dishes so I decided to come up with a healthier version to enjoy as a side dish or snack. Due to its low protein and fat content I do not recommend eggplant parm as a complete meal. Using a cast iron pan gives it that almost fried flavor. I cooked this one just a little too long but it was still so delicious.

BAKED EGGPLANT PARM

Serves 3

For Eggplant:
2 Sliced medium egg plants, approx. 14 slices (1 1/2lb)
Garlic powder
Ground tellicherry peppercorn
¼ Cup Plain panko
OOS Olive oil spray 7+7+6 sprays (1 1/2Tlb total)

For Filling and Topping:
6 Diced campari tomatoes (10 oz)
2/3 Cup 4 cheese Classico sauce
1 Tlb Pecorino Romano grated cheese
Fresh basil to taste (or use your frozen basil from your summer garden)
Salt/pepper/garlic to taste
½ Cup Mozzarella cheese (1 ½ oz)

-Preheat Oven to 425 degrees.

-Mix all filling and topping ingredients together (except the mozzarella) and set aside.
-Place eggplant slices in lined baking tray.
-Spray eggplant with 7 olive oil sprays then sprinkle with garlic and pepper, flip over and repeat process.
-Bake in hot 425 degree oven for 20 min, flip and bake for 10-20 min more. Remove from oven.
-Sprinkle with panko and spray with 6 olive oil sprays. Return to oven for 5-7 min or until crispy.
-Reduce Oven to 350 degrees.

-In a well-seasoned cast iron pan layer your eggplant, filling and topping ingredients as follows. Eggplant (panko side up), sauce mix, eggplant, sauce mix and mozzarella cheese.
-Lightly cover and bake for 20 minutes. Uncover and continue to bake for 15-20 minutes or until just brown.

Makes 3 Servings at approximately:
230 Calories
25 grams Carbohydrates
10 grams Protein
10 grams Fat

Eggplant Baked with Panko Topping

Eggplant Baked with Panko Topping

Filling and Topping Preparation

Filling and Topping Preparation

Tomato Filling

Tomato Filling

Baked Eggplant Parm

Ready for the Oven

Mine was a LITTLE Overdone (:

Mine was a LITTLE Overdone (:

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One Comment

  1. Just made this with white garden eggplant and added raw fresh mushroom and orange pepper to the sauce. (I sweat my orange pepper in microwave before adding it.) I prefer a bit more vegetable in mine. It made an absolutely delicious side dish!!!

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