Today I tried a different way of making Eggplant Parmesan, instead of frying the eggplant, I baked it. It came out rather good, crispy, hot and delicious.
*A little tip on picking eggplants that I learned today is to find one that is shiny and unblemished, has a green top and has a round navel and not an oval one. An oval navel means that it is most likely a female berry and that it has many more seeds than the male ones with rounder navels.
This recipe makes 1-2 servings.
Baked Eggplant Parmesan
One eggplant cut into 1/2 inch slices
One egg
1/2 cup of GF breadcrumbs or 1/2 cup crushed cereal like Kix or GF frosted flakes
1/2 teaspoon of italian seasoning
1/4 finely grated parmesan
Several slices of Mozzarella
Smart Balance or butter or olive oil
Cooking Spray
Marinara Sauce
Slice the eggplant into 1/2 slices and place onto paper towels for about 30 minutes, flipping over after 15 minutes.
Crack the egg into a bowl and scramble.
Mix breadcumbs, italian seasoning and parmesan in a different bowl.
Heat oven to 375 degrees.
Spray a baking sheet with Cooking Spray.
Dip eggplant slices into the scrambled egg and gently shake off as much of the liquid as possible and place into the breadcrumbs.
Coat slice with breadcrumbs entirely, shake off the excess and place flat onto baking sheet.
Repeat until all the slices are coated, put a small pat of Smart Balance on each slice and place into oven for about 20-30 minutes.
Flip slices over and bake for another 15 minutes.
Add mozzarella slices to the top of each slice and put back into oven for 5 minutes.
Take slices out and put into serving dish and pour Marinara Sauce over slices.
Serve hot and enjoy!
Photo provided by hubpages.com
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