Do you know the eggplant is a berry by botanical definition? Though it is often considered a vegetable, it’s actually a fruit because the eggplant grows on a flowering plant and it contains seeds.
Eggplants also vary in size and color. The most common color is deep purple, but they can be red, green, black, or purple and white striped.
Containing good amounts of fiber, minerals, vitamins, and antioxidants, eggplants are a healthy choice.
Eggplants are high in fiber, but low in calories, so they make a great substitution for high calorie ingredients in recipes. My eggplant parmesan is a great example of a good substitution.
However, the key to a more healthful dish is baking the eggplant instead of frying it. Baking instead of frying reduces oils and prevents sogginess.
Eggplant parmesan is a delicious and nutritious meal. I hope you give it a try soon.
Baked Eggplant Parmesan
1 (24 ounce) jar low sodium pasta sauce
1 (14 ounce) can diced tomatoes
2 eggplants, cut into ½ inch thick slices
2 eggs, beaten
2 cups garlic and herb bread crumbs
1 cup fresh grated Parmesan cheese, divided
Fresh basil leaves
Olive oil spray
Foil
Salt
Preheat oven to 375 degrees.
Begin this recipe by sprinkling a pinch of salt on each slice of eggplant. This will draw out some of the water and reduce sogginess in the finished product. Allow to sit for 10-15 minutes, then wipe moisture and salt off with a paper towel.
Place the bread crumbs in a dredging tray, or a flat bowl such as a pie plate. Do the same with the beaten eggs.
Line a large baking sheet with foil and spray it with the olive oil. One at a time, dip the eggplant slices in the egg. Lightly coat both sides.
Then, place the coated slice in the bread crumbs. Lightly coat both sides. Place on the foil lined baking sheet. Repeat until all slices are coated and on the baking sheet. Lightly spray all slices with olive oil.
Bake in the preheated oven for 20 minutes. While eggplant slices are in the oven, spread half of the pasta sauce evenly in the bottom of a 9x13 baking dish.
When the eggplant slices are finished baking, place a single layer of the eggplant slices in the baking dish atop the sauce.
Spread the remaining pasta sauce evenly over the eggplant slices. Sprinkle half of the cheese over the eggplant slices.
Now, place the remaining eggplant slices on top. Add a tablespoon of diced tomatoes on each slice and a pinch of the cheese. Dollop the remaining tomatoes around the edges of the dish and sprinkle the remaining cheese. Place basil leaves atop the eggplant slices.
Preheat oven to 350 degrees. Bake for about 20 minutes. Serve warm. May also be placed over pasta of choice or served as is.
Enjoy!
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