baked eggplant parm

in my opinion, eggplant parmesan is one of the most delicious meals that ever was. packed full of olive oil drenched eggplant and mountains of melty (sometimes even a bit burnt - a win in my opinion!) cheese, this meal isn't just rich in taste but rich in calories too!  i'd been looking for a way to lighten this hein family favorite up a bit. enter martha stewart...

now, i'm not typically one for acknowledging or embracing convicted felons but i must admit, lady stewart knows what's up when it comes to food.

baking the eggplant adds an airy and much welcomed lighter texture to this typically heavy dish. try it, you'll like it.

baked eggplant parm

you'll need...

2 large eggs

3/4 cup panko bread crumbs*

3/4 cup grated parm, plus a little extra for sprinkling

1 teaspoon dried oregano

1 teaspoon dried basil

gros sel and pepper

2 large eggplants (about 2-3 pounds), peeled then sliced into 1/2-inch rounds

one batch andy's easy marinara

1 cup shredded mozzarella

then you'll have to...

preheat oven to 375 degrees fahrenheit. line two baking sheets with parchment paper (easier clean up than olive oiling) and set aside. in a wide, shallow bowl, whisk eggs with two tablespoons water. in a second bowl combine breadcrumbs, 3/4 cups parm, oregano, basil, and salt and pepper.

dip eggplant slices in egg mixture then coat with prepared breadcrumbs, being sure to coat each piece quite well. place slices on baking sheets and bake for 20 - 25 minutes. flip slices over and bake for an additional 20 - 25 minutes. eggplant should be golden brown on both sides. remove from oven and bump the heat up to 400 degrees.

spread a layer tomato sauce in a 9 x 13 inch baking dish. arrange eggplant in a single layer, cover with sauce, and top with mozzarella. repeat with eggplant, sauce, and mozzarella until you run out (enough for 2 - 3 layers total). sprinkle remaining parm on top and bake for 15 - 20 minutes. sauce should be bubbling and cheese melted (heck, even a little burnt if you're into that).

let sit for 5 - 10 minutes before serving.

*regular bread crumbs are fine, i just tend to have a love affair with anything panko-crusted.

recipe adapted from martha stewart.