Friday, October 11, 2013

Healthy Eggplant Parm

Peel and slice eggplant, dip in eggs, coat in bread crumbs. Lay them out on a baking sheet and bake at 350 until bread crumbs are golden brown. While they're baking, put one can of crushed tomatoes, chopped onion and garlic, and italian herbs in a pot. Stir and boil until breaded eggplants are done. Pour a layer of sauce in a casserole dish, then a layer of the bread crumbs, and keep layering. The top layer should be sauce. Bake for 20 minutes at a time until cooked. I like the edges of mine to be a little burnt, but it's up to you. This served with the tomato and avocado salad is a great meal for guests. It's healthier then most eggplant parmigiana because there it no cheese and it's all baked, not fried. You can add a layer of mozzarella cheese on top if you prefer.

1 Can Crushed Tomatoes
2 Eggplants
3 Eggs (battered to coat)
Italian Bread Crumbs
1 Chopped Onion
4 Cloves of Garlic (chopped)
Italian Herbs

Shredded Mozzarella (optional)

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