CRISPY BAKED EGGPLANT PARMESAN

Prep Time: 45 mins | Cook Time: 45 mins | Servings: 6

Delicious, crispy, and healthy baked eggplant Parmesan that everyone is raving about! The secret to crispy baked eggplant? Simple! Slice each piece vertically into long planks. Say no more to soggy baked eggplant!

INGREDIENTS :

• 2 eggs beaten
• 2 medium-sized eggplants about 2 lbs. total
• 1 c. panko bread crumbs
• 1/2 c. Parmesan cheese fresh grated
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 ½ c. shredded mozzarella
• 1 and 1/2 c. marinara sauce
• 2 tbsp minced parsley optional for garnish
• Salt

DIRECTIONS :

Step 1: In the second from the top space, move the oven rack, then preheat the oven to 400 degrees F. Grease a large baking sheet with 2 tbsp olive oil and set aside.

Step 2: Into lengthwise, cut the eggplant into about 1-inch thick planks and sprinkle all sides with salt. Allow it to sit for about 30 minutes or longer.

Step 3: Using a paper towel, pat the eggplant dry and sprinkle with salt and pepper.

Step 4: Combine the panko bread crumbs, grated Parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper in a shallow dish until well mixed.

Step 5: Beat the eggs in a different shallow disk.

Step 6: Into the egg, dip a slice of eggplant, letting the excess drip off. Then, coat into the bread crumb mixture, gently pressing with your hands to aid the crumbs to stick to the eggplant. Put the eggplant slice on the greased baking sheet. Do the same with the remaining eggplant slices.

Step 7: Bake in the preheated oven for about 20 minutes. Then, turn the eggplant slices to the other side and continue to bake for 20 minutes more or until the eggplant slices are tender and the breading turned golden.

Step 8: On each piece of the eggplant, pour 1/4 c. marinara sauce, then top with cheese. Return to the oven and resume baking for another 10 minutes or until the cheese has melted. Turn the oven to broil for about 2 to 4 minutes until the cheese has melted and bubbly.

Step 9: Serve the crispy baked eggplant Parmesan right away garnished with some chopped parsley. Enjoy!

NUTRITION FACTS:

Serving: 1serving | Calories: 274kcal | Carbohydrates: 21g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1116mg | Potassium: 638mg | Fiber: 6g | Sugar: 9g | Vitamin A: 753IU | Vitamin C: 9mg | Calcium: 297mg | Iron: 2mg