Eggplant Parmesan

Healthier Version of Eggplant Parmesan. This version is baked instead of deep fried and comes with a crisp!

Knife

Cutting Board

Large Pot

Smaller Pot (to fit jar of sauce)

Strainer

2 shallow bowls or dishes

fork or whisk

Cooking spoon

2 baking sheets

Paper Towels

·      2 Medium Eggplants- Sliced crosswise about ¼ of an inch slices

·      2 cups breadcrumbs, Italian-style

·      ½ cup parmesan cheese

·      Italian Seasoning

·      4 eggs

·      16oz whole wheat or Gluten Free spaghetti noodles

·      2 Jars of vodka sauce (you can make homemade if you prefer)

·      Minced garlic about 2 cloves

·      1 cup mozzarella cheese

·      2 tablespoons of butter

·      Garlic powder

·      Salt

·      Avocado Oil to coat pan (can use spray cooking oil)

Slice each eggplant crosswise. Each slice should be about ¼ inch thick. 

Lay slices out on a baking sheet. Sprinkle salt on the slices and then flip them over and salt the other side. Do all slices of eggplant. Let them sit for 2-4 hours to help reduce moisture.

Use a paper towel to dry every piece of eggplant to remove moisture. Dry off the baking sheet and coat with Avocado oil. (May use other cooking oil, however, not all are recommended for 400 degrees Fahrenheit).

Grab 2 shallow Dishes. In one shallow dish combine breadcrumbs and parmesan. If needed for flavor add more Italian seasoning. In the other dish, crack 4 eggs and beat them till they are mixed well. 

Preheat oven to 400 degrees Fahrenheit.

Coat eggplant in eggs, covering both sides. Then coat the eggplant in the parmesan and breadcrumbs mixture. Make sure to coat all the eggplant slices.

Place it on the greased baking sheet. It is ok to overlap if needed a little.

After all the eggplant has been coated and placed on a baking sheet, put in the oven for 15 minutes. Then flip them over and cook for another 15 minutes. 

In the second half of the cooking time start boiling water and follow directions on the spaghetti noodles (boil for 10 minutes or until soft). Drain the noodles. Place back into the pot with 2 tablespoons of butter and season with garlic powder and Italian seasoning to your liking. Set it aside. 

In a separate bowl add one jar of Vodka sauce and minced garlic. Stir. 

Spread an even layer over eggplant slices and top with mozzarella cheese.

1.    Bake for another 20 minutes at 400 degrees Fahrenheit. While that is baking, add the other jar of Vodka Sauce to a pan and heat up. 

 Once all is done cooking, time to plate. Add noodles to the plate, top with vodka sauce from the pan, and place a couple of the parmesan eggplant slices on top.