I made this dish last year around Christmas time. I don’t know, it just felt super festive to me. It’s also a very healthy meal that can be mixed in when all you’ve been eating are big massive meals.
Just like the zucchini when using eggplant it’s best to salt it and let the water draw out before cooking with it. For the eggplant this also takes the bitterness away.
It’s a very different texture but when cooked just right is very pleasant and so tasty with the cheese and sauce. This dish would be paired great with a big caesar salad.
The best thing about this dish is it’s lower in calories than your average chicken parm so you can eat MORE! Between me and my guy we can crush the entire pan so you can always double the recipe if feeding a family or more than two people.
Calories per serving 349
1 medium egg plant or 2 small
½ cup whole wheat panko
¼ cup parm
1 cup marinara sauce
1 tbsp oregano
Mozzarella cheese to top (about ½ cup)
Slice eggplant into thick round patties. Salt one side and let sit for ten minutes, pat dry. Do the same for the other side.
Preheat oven to 400 degrees. Mix crumbs and parm in one dish then beat egg in another. Dip eggplant in egg then in crumb parm mixture. Repeat until all coated and lined up in a pan.
Bake for 20 minutes, flip, then bake for another 15. Pour marinara sauce on top with cheese on that then bake for another 3-5 minutes. Top with oregano and a squeeze of lemon.
Let cool a little before slicing.