Baked Eggplant Parmesan

I absolutely loved this dish! I am not usually one to order eggplant parm at the local Italian restaurant but I imagine it is very similar to the one I made! Except my version is healthier!! What what!! 🙂

Fixers: 1 blue, 1 yellow (pasta), 1 green


  • 1 large eggplant, sliced into 1/2-inch thick rounds (12-14 slices)
  • 2 large eggs
  • 2/3 cup plain panko bread crumbs
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • cooking oil spray
  • 2 cups of tomato sauce
  • 8 ounces fresh mozzarella cheese
  • basil leaves


  1. Pat dry the cut eggplant pieces with a paper towel. Spread out on baking sheet. Lightly season with salt.
  2. Preheat oven to 450 degrees.
  3. In a medium bowl, beat the eggs.
  4. In another medium bowl, combine the panko, oregano, basil, garlic powder, salt, and pepper.
  5. Dip one slice of eggplant into the eggs, coating both sides and then press ONE side into the breadcrumb mixture. Transfer to a prepared baking sheet.
  6. Spray the tops of the eggplant slices well with cooking oil and bake until the eggplant is soft and the crust is crispy, about 15 minutes.
  7. Remove the pan from the oven and spoon a heaping tablespoon of sauce on each, followed by a slice of mozzarella.
  8. Return the pan to the oven and bake until cheese is melted, about 3-5 minutes.
  9. Top with fresh basil and serve.

I served with a side of whole wheat pasta!! Delicious!

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