Lightened (but not too much) Eggplant Parmesan

1. 1

   Preheat oven to 350.

2. 2

   Line baking sheet with parchment.

3. 3

   Mix breadcrumbs with cheese and a little fresh ground black pepper.

4. 4

   Dip a plank of eggplant in egg beaters, then coat with breadcrumbs, pressing to adhere.

5. 5

   Place on sheet.

6. 6

   Repeat with the rest of the eggplant.

7. 7

   Spray eggplant lightly with olive oil.

8. 8

   Bake eggplant for 20-25 minutes, or until soft and slightly browned.

9. 9

   While eggplant bakes, slice basil and mozzarella.

10. 10

    Once eggplant comes out of the oven, start layering.

11. 11

    I use an 8x8 baking dish and save the rest of the eggplant for sandwiches.

12. 12

    If you want to use it all up, use a larger dish.

13. 13

    Spread a thin layer of tomato sauce on the bottom of the dish.

14. 14

    Top with eggplant, sauce, Provolone, and basil.

15. 15

    Repeat until final layer (I do 3 or 4) and top with fresh mozzarella and a sprinkling of basil.

16. 16

    Bake for 30-35 minutes or until bubbly.

17. 17

    Allow to cool for 10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.