Eggplant Parmesan is an Italian staple that is tasty; either by itself or turned into a sandwich. When you order it out at a restaurant, it is usually really oily and greasy because of the fact that the eggplant is breaded and deep fried. This is a recipe I stumbled upon in my mom’s cookbook that is 20% lower calories and 25% less fat than the traditional recipe of eggplant parm because the eggplant is baked, not fried.
- 1 large eggplant
- 1 cup Italian bread crumbs
- 1 jar marinara sauce
- 2 large roasted red peppers
- 2 cups shredded reduced-fat mozzarella cheese
- 1/2 cup grated Parmesan cheese
- olive oil (there isn’t an exact measurement because the eggplant absorbs the olive oil like a sponge).
- salt, pepper, garlic powder and crushed red pepper flakes to taste
Preheat the broiler.
Slice the eggplant into 1/4 inch pieces.
Brush eggplant slices with olive oil. Sprinkle with pepper and garlic powder. Coat each side with bread crumbs.
Arrange breaded eggplant slices on cookie sheet. Broil about 4 to 5" from the heat for about 5-10 minutes on each side or until golden brown. Remove from oven, set aside, and set oven temperature to 325°.
Chop roasted red pepper into bite sized pieces.
Spread a little marinara sauce on the bottom of a baking dish.
Assemble like lasagna; put one layer of the eggplant slices followed by the roasted red pepper and cheeses. Sprinkle a little bit of the crushed red pepper flakes on top of this layer.
On top of the first layer of eggplant and cheeses, make another layer of the same. Finish off by pouring the remaining sauce on top followed by sprinkling with both cheeses.
Bake for about 40 minutes or until completely cooked through and the cheese is golden brown.
Let set for about 5-10 minutes before serving. Makes about 8 servings.