Healthy Baked Eggplant Parmesan
Single serve variation of the traditional Italian Eggplant Parmesan; this baked recipe is full of amazing flavors but yet super quick and easy to make!
Servings: 4
Calories: 217kcal
Ingredients
- 1 medium Eggplant (sliced into ½ inch slices)
- ½ cup Breadcrumbs
- ½ cup Marinara Sauce (homemade/store bought)
- ½ cup Cello Parmesan Cheese (shredded)
- 1 teaspoon Oregano
- 2 tablespoon Corn Starch
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
Instructions
- In a bowl add the eggplant slices and sprinkle salt. Mix well so that the slices are coated.1 medium Eggplant , 1 teaspoon Salt
- Place the slices on a wire rack and let the moisture drain out for an hour or so.
- Once the slices are a little dry, preheat the oven to 425 F. In a bowl mix together corn starch and 2 tablespoon water.2 tablespoon Corn Starch
- In another bowl mix together breadcrumbs, ¼ teaspoon salt and oregano.½ cup Breadcrumbs, 1 teaspoon Oregano
- Pat the eggplant slices on a paper towel. Dip a slice in the cornstarch mixture and coat using breadcrumbs.
- Press well and transfer to a parchment lined baking tray. Repeat for all the slices.
- Spray non stick spray or spread olive oil on the slices.2 tablespoon Olive Oil
- Bake the slices for 18-20 minutes, turning them over once mid way.
- Once the slices have brown dots and the crumbs are baked; remove and set aside.
- When ready to serve, add 2 tablespoon of Marinara sauce on each eggplant and sprinkle parmesan cheese.½ cup Marinara Sauce, ½ cup Cello Parmesan Cheese
Notes
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
Serving: 3slices | Calories: 217kcal | Carbohydrates: 22g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1029mg | Potassium: 398mg | Fiber: 5g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 196mg | Iron: 2mg