This version of a classic dish is lightened up by baking the breaded eggplant instead of frying. Enjoy all the flavour from this delicious dish without all the guilt!
Makes 8 servings
Ingredients
2 medium eggplants
1 cup breadcrumbs
2 eggs
1 teaspoon dry basil
1/2 teaspoon dry oregano
1/2 teaspoon salt
1 1/2 cups marinara sauce
1 250g ball fresh mozzarella, sliced
1/4 cup Parmesan cheese, divided
3 tablespoons fresh basil, chopped
Directions
1. Slice eggplant into 1/2" slices and set on a paper towel. Sprinkle with salt and let stand for 1 hour. Blot eggplant with paper towel to remove any water that has come out.
2. Preheat oven to 450F. Line 2 baking trays with parchment paper. Mix breadcrumbs, basil, oregano and salt in a dish. In a separate dish, whisk 2 eggs together.
3. Dip each eggplant slice in the egg and then dip into the dish with breadcrumbs, flipping to ensure it is coated on both sides. Arrange onto the baking dishes. Sprinkle with a light dusting of Parmesan cheese (about 2 tablespoons).
4. Bake for 20 minutes, flipping halfway through. Let cool for a few minutes.
5. Lower oven temperature to 350F. In a baking dish, add 1/2 cup marinara sauce. Lay out 1/2 of the baked eggplant slices. Top with another 1/2 cup marinara sauce and a slice of mozzarella.
6. Add another eggplant slice on top. Spoon on remaining marinara sauce and sprinkle with remaining Parmesan cheese and basil.
7. Bake for 20 minutes.
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