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Easy and Light Eggplant Parmesan

There are countless recipes on the Internet for eggplant parmesan with the eggplant roasted in the oven rather than fried. This one is so easy and good that I decided to post it anyway. The roasted eggplant is even delicious by itself. Serve it hot as a side with a little ketchup or marinara sauce, if you like.

Easy and Light Eggplant Parmesan

The Basics:

  • One good-sized eggplant
  • Kosher salt (You can use regular salt, although it is saltier and doesn’t stick as well.)
  • 3 8-ounce cans tomato sauce (Use Delmonte, if possible.)
  • 1 14-ounce cans diced organic tomatoes packed in juice (or more tomato sauce)
  • 2 eggs, beaten
  • 2-3 cups fine bread crumbs (I used a combo of plain and seasoned.)
  • Cooking spray
  • 1/2 lb shredded mozzarella
  • 3/4 teaspoon dried basil
Kathy Mathieu, Founder, FSN

Kathy Mathieu, Founder, FSN

Peel eggplant and cut it into 1/2 inches slices.

Sprinkle with Kosher salt and layer in a large colander. Weigh down with dinner plate and place colander in sink for at least an hour.

Meanwhile, prepare tomato sauce. I used 3-8 ounce cans Delmonte tomato sauce and 1-14 ounce can Kirkland* diced organic tomatoes in tomato juice.

Combine with about 3/4 teaspoon dried basil. Fresh should be good also, but I didn’t have any.

Rinse eggplant quickly with cold water, and dry or allow to air dry in colander for about 20 minutes.

Preheat oven to 400 degrees.

Spray two large cookie sheets with cooking oil. I always use canola.

Coat the slices with beaten eggs and then bread crumbs. I used a combination of Cento’s plain and Italian-flavored bread crumbs.

Arrange slices on cookie sheets in a single layer without touching.

Cook until golden brown, turning once, about 7 minutes on each side. Watch carefully – I am not exactly sure of the time.

Spread some sauce on the bottom of a shallow roasting pan. Mine is an oval enameled cast iron pan measuring 10 x 13 inches.

Make three layers consisting of approximately 1/3 each of eggplant and sauce, ending with the sauce on top. At the end, I used a spatula to even out things as best as I could.

Cover with 1/2 lb ( 2 cups) shredded mozzarella.

Bake uncovered at 375 degrees until bubbly and golden brown in most places. Let sit for 10 minutes before serving.

Sorry for the lack of a photo of the dish. We ate it before I decide to post.

*You might say these Kirkland tomatoes, which are sold at Costco, are this post’s featured product. They are excellent and a staple in my house.

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