Eggplant parmesan is a beloved dish in our house. However we traditionally made it by slicing the eggplant very thin and frying each breaded piece which makes it not the healthiest dish!
Over time, Jim has become creative and ultimately came up with perfection. Less oil and red sauce is what he was going for since eggplant parmesan brings on acid reflux in me.
He removes the skin first, then slices the eggplant lengthwise in thick slices. Then he dips the pieces in egg, then breadcrumbs for frying.
After frying, each piece is laid out on a baking sheet and sprinkled with tomato sauce, cheese and fresh tomato. Then baked at 350F until cheese is beautifully browned. Then reduced balsamic is drizzled on top to taste.
What a difference! We find this to be much more delicious because you can really taste the eggplant. It is healthier and one piece is quite filling. My tummy is happier eating this versus the indulgent way we used to make it. A perfect meal with a side salad. Bonus, the leftovers heat up wonderfully in the microwave.
Thank you for stopping by! ~Val