light (baked not fried) eggplant parmesan

How To Make light (baked not fried) eggplant parmesan

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  Step 1
  In a large bowl, combine the San Marzano tomatoes, olive oil, oregano, and salt to taste. (If your can of tomatoes is whole or chopped, use a blender or food processor to make into a smooth sauce.) Set aside. (You do not cook this - trust me it gives the dish a FRESH tomato taste!)
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  Step 2
  Preheat the oven to 450 degrees F. Fill one dish with seasoned bread crumbs; fill another one with the eggs and water beaten together.
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  Step 3
  Start to cut your eggplant. I do not peel mine, as we like the flavor of the skin of the Japanese eggplant. If using the Italian style eggplant, you may want to peel them. (Japanese eggplant is banana-shaped - Italian style is more bulb-shaped). Slice the eggplant into 4-inch sections.
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  Step 4
  Turn the eggplant on its side so the round part is facing down, then cut into 1/2-inch slices. This will produce a sort of rectangle piece of eggplant, NOT a round slice. I do this because it makes it easier to layer.
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  Step 5
  Spray 2 cookie sheets with cooking spray.
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  Step 6
  Place the eggplant in the egg wash.
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  Step 7
  Next, into the bread crumbs; shake off the excess.
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  Step 8
  Fill one tray with the battered eggplant.
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  Step 9
  Spray the battered eggplant with cooking spray.
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  Step 10
  Bake no more than 10 minutes, rotating the bottom rack to the top and vice versa halfway through.
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  Step 11
  Lightly coat the bottom of a 13 x 9 glass baking dish with the tomato sauce.
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  Step 12
  Add a layer of eggplant to the dish.
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  Step 13
  Add a layer of Parmesan cheese, mozzarella cheese, and a bit of salt, if you think it needs it.
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  Step 14
  Repeat, starting with the tomato sauce again, but layer the eggplant going in the opposite direction as the layer before.
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  Step 15
  Once all the eggplant is in the dish, cover with the remaining tomato sauce and a generous helping of the Parmesan and mozzarella cheese.
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  Step 16
  Bake 15-20 minutes, or until the cheese is brown.
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  Step 17
  I like to portion out the leftovers into single servings and place in small freezer bags - grab and go for lunches!
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