This baked eggplant parmesan lets you enjoy the delicious flavors of an Italian classic without all the fat. One of the easiest ways to lose weight and get healthy is to eat more vegetables. One of the hardest things to do (for many people) is to find vegetables that appeal to them and make them easy to eat with a hectic schedule.
I’m always experimenting with ways to eat different veggies throughout the week. Sure I have my salads and soups, but I tend to use the same veggies over again.
I love eggplant but hardly ever eat it. I love pizza but eat it more often than I should, so I decided to find a middle ground and create a healthier alternative to the cheesy, saucy goodness that is pizza in all its glory.
The best part about this recipe is that you don’t need to fry it. You can place several slices of the coated eggplant on a baking sheet and cook up a large batch at once.
These dippers are great to serve as appetizers at a dinner party or as a fun snack during movie night. Don’t cook them up too far in advance because they’ll lose their delicious crunch!
baked eggplant parmesan
Crispy little eggplant rounds that beg to be dipped in marinara sauce!
- Yield: 4-6
- Category: Appetizer
- 1 eggplant
- sea salt
- 2 cups panko bread crumbs
- 1/2 C grated parmesan cheese
- 1/2 tsp dried basil
- 1/2 C buttermilk
- 1 tsp salt
- Wash your eggplant well (you will keep the skin on for this recipe) and slice into 1/2 inch inch thick rounds.
- Lay the eggplant slices on top of clean kitchen towels and liberally sprinkle cut sides of the eggplant with salt. Let the salted eggplant sit at room temperature for 30 minutes, allowing the salt to draw out excess liquid.
- Thoroughly dry the eggplants with a clean kitchen towel.
- Combine the salt and buttermilk in a shallow bowl and add the eggplant rounds to the buttermilk. Let the eggplant soak in the buttermilk while you prepare the crumb coating. Note: you can let the eggplant slices soak in the buttermilk overnight.
- Heat oven to 400 degrees and line a baking sheet with aluminum foil. Place a cookie rack inside the baking sheet.
- In a separate bowl, combine the panko bread crumbs, parmesan cheese, and basil.
- Dip each buttermilk-soaked eggplant round into the crumb mixture, making sure both sides are coated.
- Place the coated eggplant on the rack inside the baking sheet in a single layer.
- Bake the eggplant for about 20-30 minutes.
- Serve alongside a bowl of homemade or store bought marinara sauce and enjoy!