Baked Eggplant Parmesan with Tomato Sauce: A Healthy Twist on a Classic

Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a clean kitchen towel and lightly sprinkle with salt. Let them sit for about 20 minutes to release excess moisture. Then, use another towel or paper towels to gently pat them dry. This helps reduce bitterness and prevents the eggplant from becoming soggy.
Step 2: Coat the Eggplant
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
In a separate shallow bowl, beat the eggs.
Dip each eggplant slice first into the beaten eggs, allowing any excess to drip off, then coat it with the breadcrumb mixture. Arrange the coated eggplant slices on a baking sheet lined with parchment paper or lightly greased.
Step 3: Bake the Eggplant
Drizzle the eggplant slices with a small amount of olive oil to help them crisp up while baking.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant slices are golden brown and crispy on the edges.
Step 4: Assemble the Dish
Once the eggplant slices are baked, spread 1/2 cup of marinara sauce evenly in the bottom of a baking dish.
Layer the baked eggplant slices on top of the sauce, slightly overlapping if necessary.
Spoon the remaining tomato sauce over the eggplant, then sprinkle the shredded mozzarella cheese on top of each slice.
Step 5: Bake Again
Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Once done, remove from the oven and garnish with freshly chopped basil leaves.
Serve hot with a side of whole-grain pasta, a fresh salad, or enjoy it on its own for a lighter meal!
Serving and Storage Tips