Baked Eggplant

Growing up, one of my favorite dishes was eggplant parmesan. However when my mother and I decided to join weight watchers she was determined to find a healthier alternative to the fried eggplant that is traditionally used. By baking the eggplant she was able to remove a ton of oil from the dish and it actually tasted better. The breadcrumbs soaked up the tomato sauce and the dish had a more balanced taste. Then we decided to try the baked eggplant right out of the oven—now it’s one of my families favorite vegetables.  I like it plain right out of the oven or drizzled with a little lemon juice. It’s also a basic building block for many dishes including eggplant parmesan or caprese eggplant grilled cheese.

Servings: 6

1 large Eggplant

1-2 large Eggs or 1/2 C Eggbeaters

1 tsp Olive Oil

1 C Progresso Italian Flavored Bread Crumbs

½ C grated Italian Cheese

1 tsp dried Parsley

½ tsp Garlic Powder

Olive Oil Cooking Spray

Peel the eggplant and then cut it into ¼ inch slices.  Do not cut the slices any thicker or they will be bitter.  In the first bowl beat the eggs with 1 tsp of water and 1 tsp of Olive Oil. In a second large bowl mix the bread crumbs, cheese, parsley, and garlic powder.

Preheat the oven to 350° and grease a large cookie sheet with olive oil cooking spray.
 

Dip each slice of eggplant first in the egg then in the breadcrumbs until coated on both sides.  Place the slices on a greased cookie sheet.  Spray the eggplant slices with cooking spray to help them brown and crisp.  Place in the oven for 15-20 minutes or until the eggplant is cooked (golden brown and fork tender).

To print a copy of this recipe go to Baked Eggplant.