Eggplant Parmesan Recipe
Perfect for Meatless Mondays, this easy eggplant parmesan recipe is not only delicious, but also healthy. Make baked eggplant parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness. When breading the eggplant, make sure to use whole-wheat panko instead of regular panko to avoid sogginess.
A great crowd-pleaser Italian dish, elevate this eggplant parmesan with our homemade tomato sauce. Don’t skimp on the fresh basil to provide a fresh and earthy flavor to this baked dish. Make sure to save enough cheese at the end to sprinkle on top for the final crispy, cheesy layer.
Ingredients Eggplant Parmesan
EGGPLANT:
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 2 cups whole-wheat panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
- Cooking spray
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