Good morning and Happy Wednesday! How beautiful is that sun that’s shining out there? I’m so excited to share this recipe with you, that I can’t even wait.
So to go along with yesterday’s post about tomato sauce, I had to make something to go with the tomato sauce. I can get sick of pasta every Sunday, so I decided to switch it up with the fresh eggplant we picked. You certainly don’t need fresh picked eggplant to make this dish, but it does add to the extra flavor. This dish was truly melt in your mouth delicious.
I don’t make eggplant parm a lot, but I was certainly reminded why I need to make it more, ESPECIALLY with panko.
What is panko? It is a type of Japanese breadcrumb made from wheat bread that has a lighter, coarser, crispier texture than Western breadcrumbs. (source) You can get it at Trader Joe’s, Wild By Nature & Whole Foods.
So without further chatter…
[print_this]Eggplant Parmigiana (serves 8 )
- 2 large eggplants, peeled and sliced into about 1/4 – 1/3 inch rounds
- 6 eggs
- 2 cups panko (or breadcrumbs)
- 1/3 cup pecorino romano grated cheese
- sea salt & pepper
- 5-6 cups tomato sauce
- 1 large ball fresh mozzarella cheese, cut into slices
Preheat oven to 350 degrees. In a medium sized wide bowl, crack the eggs. Sprinkle with a generous tbsp grated cheese, sea salt and pepper. Mix well. On a large plate add breadcrumbs. Also add the same amount of grated cheese, salt and pepper and combine. Prepare 2 baking sheets by covering both with aluminum foil and spraying with olive oil. Take each piece of eggplant and first dip both sides in egg mixture and then lay in panko breadcrumbs. Make sure both sides are evenly coated using your fingers to press down to help cover. Arrange each piece on the baking sheet. When you are finished with each piece of eggplant, put baking sheets in the oven. Let bake for 15 minutes, until lightly browned, take out of the oven and flip and bake again for 12-15 more minutes until brown on both sides.
In a large baking dish (I used 9 x 13) spoon sauce to make a think layer covering the bottom. This will prevent eggplant from sticking. Take the eggplant pieces and line them along the bottom. After the layer is finished, cover the layer with more tomato sauce. Repeat another layer using the eggplant. Cover again with tomato sauce and then top with mozzarella cheese. Bake covered for 20 minutes and then remove the cover for the last 5 minutes of baking. [/print_this]
*Notes: I used panko because it is extra crispy and does really well with baking. I baked the eggplant pieces to make this a healthier eggplant parm and used minimal cheese. You really don’t need to put cheese between each layer, it’s amazing with the cheese only on the top. Using fresh mozzarella really improves the taste and quality of the dish, so try not to skimp on that if possible.
There you have it, a healthier eggplant parm recipe. It can be done!
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Have an amazing day!
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