Description
A delicious and healthier take on a classic Italian dish, perfect for those who love cheesy comfort but want a lighter version packed with flavor.
Ingredients
- 1 large Eggplant
- 1 large Egg (or flax egg for vegan option)
- 1 cup Italian Breadcrumbs (gluten-free optional)
- 1/2 cup Parmesan Cheese (nutritional yeast for vegan alternative)
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1/4 cup Fresh Basil
- 1 cup Marinara Sauce
- 1 cup Shredded Mozzarella
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplant into 1/2-inch thick rounds and place them on a paper towel. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- In a bowl, beat the egg or prepare the flax egg if using.
- In another bowl, mix the Italian breadcrumbs, Parmesan cheese, Italian seasoning, and salt.
- Pat the eggplant slices dry, dip each slice in the egg and then in the breadcrumb mixture, ensuring it’s well-coated on both sides.
- Arrange the coated slices on a lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and let cool slightly.
- To assemble, spread marinara sauce on a plate, layer eggplant slices on top, and sprinkle with shredded mozzarella and fresh basil. Serve warm.
Notes
For a vegan version, use a flax egg and nutritional yeast. To keep it crispy, be sure to salt the eggplant and let it sit.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian