Healthy Eggplant Parmesan

As far as comfort food goes, Eggplant Parmesan ranks high up for me. Layers of melted cheese, savory sauce, and breaded eggplant combine into a meal that's company worthy. What I don't love about traditional recipes is the extra fat and calories that come from frying the eggplant. Fortunately for tastebuds everywhere, frying is completely unnecessary. Equally delicious results come from baking the breaded eggplant. It's so good, no one will ever guess that it's good for them!

Healthy Eggplant Parmesan

2 medium eggplants
1 cup (or more) pasteurized egg product
2 cups (or more) Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
cooking spray
8 oz shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 cups pasta sauce (jarred or homemade)
1 tbsp Italian seasoning

Preheat oven to 400 degrees.

Peel eggplant and slice into 1/2 thick slices. Pour egg product into a small bowl.

Pour breadcrumbs into another small bowl. Add 1/4 cup Parmesan cheese and mix well.

Line baking sheets with parchment paper, or spray with cooking spray.

Dip each slice of eggplant first into eggs and then into breadcrumb mixture, coating all sides. Place breaded slices on baking sheets.

Spray the finished slices with cooking spray and bake for 20 minutes, or until golden brown.

Spray a 9x13 baking dish with cooking spray.

Spoon enough pasta sauce in to cover the bottom of the dish.

Add a single layer of breaded eggplant.

Sprinkle with 1/3 of the mozzarella, and 1/3 of the remaining Parmesan cheese.

Repeat layers of sauce, eggplant, cheese until done, ending with cheese. Sprinkle on Italian seasoning.

Bake uncovered for 30 minutes or until cheese is bubbly.

Let sit for 10 minutes before serving.

About 8-10 main dish servings.