i recently acquired some beautiful eggplants from a friend’s local csa (community supported agriculture). there are many different varieties of egg plants, but any type can be used to create this dish. although the weather is still stifling, fall is approaching, and the thought of a comfort food like eggplant parmesan was too enticing. of course, i make mine the healthy way, but i would recommend this to anyone!
baked eggplant (4 servings) ingredients:
- ½ cup whole wheat flour
- ½ cup dry bread crumbs
- 2 tbsp italian seasoning
- 6 oz nonfat greek yogurt
- 1 tbsp nonfat milk
- 2 small eggplants, sliced ¼ inch thick
- 1 tbsp olive oil
- 1 (14 oz) jar marinara sauce
- 4 oz parmesan cheese, grated
- 1 (8 oz) package spaghetti pasta, prepared
- salt and pepper, to taste
directions:
- preheat oven to 375°F. spray 2, 9x13 inch pans with nonstick spray.
- in a small bowl, combine flour, bread crumbs, and Italian seasoning.
- in another small bowl, mix Greek yogurt and milk.
- dip eggplant slices into Greek yogurt mixture. Then, dip into breadcrumb mixture.
- place dipped eggplant slices into prepared pans.
- bake for 10-12 minutes or until tops are golden brown. flip eggplant slices. bake an additional 10-12 minutes or until slices are browned on both sides.
- place baked eggplant on top of prepared pasta and marinara. sprinkle each serving with 1 oz of freshly grated parmesan cheese and salt and pepper to taste.
