If you have a nut allergy or don’t have almond flour on hand, don’t fret! 10 Mason Jar Salads to Meal Prep This Summer. . . At this point, you can put the rest of the recipe together or freeze the eggplant to use at a later date. easy to follow instructions. Ahh that makes me so happy to hear! Next, I placed the eggplant slices in the sauce and covered with another 1 1/2 cups of sauce. So glad you enjoyed this recipe, Sharee. Thanks for making it and for coming back to leave a comment + star rating. I’m so glad you’ve been loving this dish, Liz. Repeat to coat all eggplant slices. Recipe is easy to follow and the results are delicious. This sounds delicious! I made the BEST healthy eggplant parmesan ever! Thanks for trying it and for coming back to leave a comment + star rating. Step 3 … We love this dish so much! That makes me so happy to hear, Kelly! By subscribing to our newsletter, you consent to receive new post updates and occasional promotional emails related to our company. Step 2 Beat together egg, egg whites, and water in a shallow bowl. Thanks for coming back to leave a review. Thanks for coming back to leave a comment + star rating. I was just wondering how many days in the fridge would it last? I so appreciate it! Sprinkle with mozzarella and Parmesan cheeses. This was a winner. Great alternative to frying eggplant! Will make again!!! However it was a lot of work prepping and the final 'presentation' with the baked eggplant looked dry. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Thanks for trying my recipe, Carly!! Place on baking sheet. You saved Healthier Eggplant Parmesan II to your. Of course, you can use homemade sauce but I kept this recipe simple with jarred sauce. This recipe is a healthier version of Eggplant Parmesan II. Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark. ★☆, I just made this and always having done my Italian version (fried eggplant and breadcrumbs) this is A++++. Add an even layer of baked eggplant slices. So glad this dish was a hit, Sandy! © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. The last thing I did was broil the eggplant parmesan for 2-3 minutes so the cheese would get golden and a little crispy. Definitely a keeper!! Looks and smells great. I covered the bottom of a 9 x 13 casserole pan with 1/2 cup of sauce. Love love loved it! Most people won't think twice about serving basic cornbread when is on the table. My parents are husband are super picky and never eat anything vegetarian, but they LOVED this!! I took the advice from another recipe by salting the eggplant to draw out its water.This helped to make the eggplant firm and crunchy even with loads of sauce and cheese.I made a simple dump sauce of crushed tomatoes, tomatoe sauce, tomato paste, wine and spices.Adding the sauce along with this simple, but very yummy recipe, I now have a dish for the entire family… who have NO clue that it is GF! Eggplant parmesan is one of my favorite Italian recipes. Also, I added chopped mushrooms and onion to the layers and it really added texture and taste. Ahh that makes me so happy to hear, Christy!! Let’s talk a little about the breadcrumbs. In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. Thanks for trying my recipe and for sharing the subs you made. Made a few changes based on what i had available Panko and Provolone instead of whole wheat and mozzerella. Personally, I don’t like using panko with baked recipes because the breadcrumbs don’t stick. I’m glad this dish was a hit, Maria. Peel eggplant and then slice into ½ inch pieces. I cooked this for my parents (who don’t usually like eggplants) and they loved it , Ahh this makes me so happy to hear, Isabelle!! I brushed the sheet pan with 2 tablespoons of olive oil. You want to get as much of the moisture out as possible so that your baked eggplant parmesan doesn’t become mushy and inedible. Thanks for making it and for coming back to leave a comment + star rating. I’ve been making it every other week now. I mean it, this eggplant parmesan was that good. This way, the whole batch of coating didn’t get all sticky. If you’re an eggplant parmesan fan I highly encourage you to give this healthier version a try. Thanks for making it and for coming back to leave a comment. Some people place the eggplant in a colander with paper towels – I prefer my paper towel cookbook method. Many bake eggplant recipes call for panko breadcrumbs. Used Panko breadcrumbs and season with garlic salt and Italian seasoning. So glad you posted it and now I have a new dish to make!! The recipe turned out delicious. THIS WAS AMAZING! Cut the eggplant into 1/4 inch slices. It means the world to me. Then sprinkle a little of the almond flour parmesan mixture on each side. And to keep things really easy, healthier and less messy, we’re baking the eggplant instead of frying it. Nutrient information is not available for all ingredients. Thank you for your support. His favorite meal anywhere we go is Egg Plant Parm. So glad you loved this dish, Margie! Dip eggplant slices into the egg and then into the breadcrumbs. Thanks for this healthier version!! Yes, definitely! ★☆ Dip the eggplant slices into the egg wash and let the excess liquid drip away. Thank you! Hi there! Since it’s eggplant season I decided to give baked eggplant parmesan a shot. If you want to make it in the slow cooker, you can roast the eggplant as the recipe instructs and then add everything to the slow cooker. Yay! It should last about 5 days in the fridge. This gives the eggplant a nice brown “almost fried” look and taste with drowning in oil. Will definitely be making this again in the summer when we get loaded with eggplants from our garden! This baked eggplant parmesan is beyond delicious and much healthier than if it were fried. I used fresh mozzarella in this recipe but you can certainly use regular shredded mozzarella too. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. So glad this dish was a hit. I’m so glad you enjoyed this recipe, Erin! Preheat oven to 350 degrees F (175 degrees C). Ahh that makes me so happy to hear, Stephanie! Otherwise, good recipe. Cheesy Eggplant Casserole with Ground Turkey. Super easy too. I used about 2 ounces of cheese per 2 slices of eggplant. Sprinkle both sides generously with salt and … Add fresh garlic and … Loved the fact that no frying was involved! Turned out amazing! Arrange baked eggplant slices in the sauce. That’s it! I’m so glad this recipe was a hit!! So yes this eggplant has a little bit more work upfront, but I love that it can be prepared ahead of time. I like this recipe because it is not fried and very tasty. ★☆ . Spray … Woot woot! Then I mixed together 1 egg and 1 egg white in a bowl and then put together a breadcrumb mixture in another bowl. What can i use if i don’t have parchment paper? I’m so glad this recipe has been a hit with your family. Cook on low for 1-2 hours. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil. Let them sit for about an hour before coating them in flax mixture and bread crumbs. I'm Tammy. Thanks for trying it and for coming back to leave a comment + star rating. Bake until the eggplant slices are soft on the inside and golden and crispy on the outside, about 30 minutes, flipping around the 15 minute mark.