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Lighter Eggplant Parmesan
I absolutely LOVE eggplant. With the abundance of eggplant during the summer, I am also looking for new ways to use up this versatile vegetable. The meaty texture of eggplant makes it such a great substitute for a meatless Monday dinner dish. This is my take on a lighter version of the classic Italian Eggplant Parmesan, using no breadcrumbs and fresh mozzarella.
Prep Time: 00:00
Cook Time: 00:60
1 large eggplant-sliced into 1/2 thick rounds
2 large eggs
2/3 cup fresh grated parmesan
2 tsp dried oregano
1 tsp dried basil
1 tsp dried garlic
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp chili pepper flakes
2 cups marinara sauces (homemade or organic canned)
8 oz. fresh mozzarella, thinly sliced (even for amount of eggplant rounds)
1 cup fresh basil, julienne
1Line baking sheet with paper towels. Place eggplant slices on paper towels and liberally salt both sides. Let “sweat” for at least 20 min. With fresh paper towels, press down firmly on the eggplant to extract the moisture. Transfer the eggplant rounds to a plate. Line baking sheets with aluminum foil.
2Preheat oven to 450 degrees. In a medium bowl, beat eggs. In another medium bowl, combine grated Parmesan and spices.
3Dip BOTH sides of the eggplant into the egg wash. Then dip only ONE side of the eggplant into the Parmesan crumb mixture. Transfer with crusted side face side up. Repeat until all slices are finished.
4Bake eggplant until soft and crust is crisp, about 15 minutes. Remove from oven and top with sauce and mozzarella.
5Turn oven onto broil and pop back in until the cheese melts, about 3-5 minutes. Top with fresh basil. Serve on bed of favorite pasta if desired.
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