Okay. Enough with the hair for a day.
Skinny Eggplant Parmesan.
Now. Usually Eggplant Parmesan is a pretty fattening dish, but it doesn't have to be. What makes my Eggplant Parmesan different from the rest is that I do not fry my breaded eggplant. I bake it.
I also use fresh mozzarella, and not the packaged kind that is full of extra sodium.
It ends up:
- Tasting better.
- Leaving you with a full belly that isn't full of heavy oil.
- 1 Medium-Large Eggplant
- 2 eggs
- 2 Tbl. Milk, or any milk substitute would do just fine
- Fresh mozzarella
- Fresh marinara sauce (handmade or local is always better tasting, and better for you...no weird ingredients.)
- Olive Oil
- 2 baking sheets
- Frying pan, or whatever you really have that will heat it up
- Pre-heat the oven to 350*F.
- Peel the Eggplant (you can leave the skin on, but it is bitter, tough, and has a noticeably different texture that I don't like.) then slice it into about 1/4 inch coins.
- Beat Eggs and about 2 tbl. milk together. Dip the eggplant coins into the Eggs/milk, and then cover them in breadcrumbs.
- Lightly brush the baking sheet with olive oil, and proceed to lay the eggplant onto the sheets.
- Bake for 10 minutues, turn the eggplant coins over and proceed to bake for another 10 mins, and remove the baking sheet once the eggplant is soft (or until a fork will slip out of the eggplant easily.)
- Heat the frying pan, and add 1/2 cup marinara sauce to the bottom of the pan. Proceed to lay the eggplant in the frying pan one at a time. Follow the pattern: Eggplant, marinara sauce, mozzarella. Repeat.
- Cook until everything is warm, melty, and delicious.