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 thought 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
- 3 slices whole wheat bread
- 1/2 C grated parmesan cheese
- 1/2 tsp dried basil
- 1/2 C buttermilk
- 1 tsp salt
- Heat oven to 400 degrees and line a baking sheet with aluminum foil.
- Place the bread in a food processor and pulse until you have fine crumbs. Toast the crumbs on your baking sheet in the oven for 5-10 minutes until lightly golden brown and crispy (careful! these can burn easily).
- Wash your eggplant well (you will keep the skin on for this recipe) and slice into 1/2 inch or 1/4 inch rounds (if you slice them them, decrease the baking time so they don’t burn).
- 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.
- In a separate bowl, combine the toasted 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 baking sheet in a single layer.
- Bake the eggplant for about 20-30 minutes. Note: flip the eggplant every 5 minutes and remove from the oven when the eggplant is fully cooked and the outer coating is nice and crispy (the baking time will depend on how thick you sliced your rounds).
- Serve with a bowl of homemade or store bought marinara sauce and enjoy!