Bigfoot. The Bermuda Triangle. Healthy and delicious eggplant parmesan. Do these things really exist?
Before I made this recipe, I’d say no way. Okay, well let’s be honest, I don’t know anything about Bigfoot or the Bermuda Triangle, but I know a thing or two about eggplant parm. I mostly know that I love it. And that it’s probably one of the heaviest, greasiest, most unhealthy meals around.
However, it turns out that healthy and delicious eggplant parm really does exist. I promise you…
Seriously, people. This stuff is amazing. It even freezes well! I had a whole pan of it to myself since the hubs doesn’t eat eggplant, and although I definitely could have killed the whole pan myself, I figured I probably shouldn’t. Therefore, I wrapped a few servings in aluminum foil and have been able to grab one for a quick meal. Three minutes in the microwave and I get these cheesy, saucy goodness all over again!
I’ll warn you — the ingredient list is pretty long. But, it is so, so worth it! I took a Saturday afternoon to prep and then was able to enjoy it throughout the week.
Healthy Eggplant Parmesan
- 2 large eggs, lightly beaten
- 1 tbsp. water
- 1 1/2 c. whole wheat breadcrumbs
- 1/2 c. Panko
- 1/4 c. fresh Parmigiano-Reggiano cheese
- 1 large eggplant (or two small eggplants), sliced crosswise into 1/2 in. slices
- 1/2 c. torn fresh basil (don’t skimp on this — use fresh!)
- 1/4 c. Parmigiano-Reggiano cheese
- 1 1/2 tsp. garlic
- 1/4 tsp. salt
- 1 16 oz. container part-skim ricotta cheese
- 1 large egg, beaten
- 1 c. sliced mushrooms (optional)
- 1 24 oz. jar pasta sauce (or tomato sauce with spices added)
- 1 1/2 c. mozzarella cheese (or 8 oz. fresh mozz + 1/2 c. fontina if you prefer)
- Preheat oven to 375 and spray 13 x 9 glass pan and two baking sheets with cooking spray.
- For the eggplant — In one bowl, beat eggs and water. In a separate bowl, pour your Panko and breadcrumbs. Dip eggplant slices into egg mixture, then coat with breadcrumb mixture and lay on a baking sheet. Place approximately one inch apart and bake at 375 for 30 minutes, flipping once.
- Meanwhile, make your filling by adding together six filling ingredients listed above.
- When eggplant is finished roasted, place 1/2 c. sauce in bottom of glass pan. Layer half of eggplant slices over sauce and sprinkle with salt. Top with an additional layer of sauce and then half of the cheese filling mixture. Top with about 1/2 c. of mozzarella cheese.
- Repeat layers once. Top with sauce (to prevent drying out), cover with foil, and place in oven for 35 minutes. Remove, and add remaining cheese to top. Return to oven for about ten minutes or until cheese is melted. Slice and enjoy!
To level up this recipe:
- I added in mushrooms because I love them, but you could easily add in some sauteed spinach to get in some greens!
To level down this recipe:
- You could easily use regular breadcrumbs instead of the whole wheat.