Easy Eggplant Parmesan

Ooohh this is good. And easy. And healthy. What's not to love?! This would be an excellent dish for you meat eaters to serve on your next meatless Monday.

And seriously yall, this was a lot prettier in person. I need to figure out how to take a prettier picture in the evening without it looking all green. 

Ingredients

1 large eggplant

1/3 pound freshly sliced mozzarella

a little parm cheese

a little garlic salt

1 egg

a drizzle of olive oil

panko or bread crumbs

flour

tomato sauce

Directions

Preheat oven on broil. Wash the eggplant, then slice into 1/4 inch rounds, skin on.

Set up 3 dredging stations:

1 with a handful of flour

1 with a beaten egg and a little olive oil

1 with the panko, a little garlic salt and a little parm cheese

Place 1 eggplant round into the flour to coat evenly, flipping to get both sides. Using a fork, dunk the same eggplant round in egg mixture and then coat in the panko mixture on each side.

Place coated eggplant on lightly greased baking sheet and repeat steps with each eggplant piece. It sounds like it will take a while, but it'll go very fast.

Once all the eggplant pieces are ready to go, pop them under the broiler for a few minutes. Keep a close eye on them, and allow the panko to brown just a little.

Remove the pan from the oven, flip each eggplant piece using tongs and return to the broiler to brown the other side.

Remove from oven, and change the temperature to 450.

In a large rectangular pyrex, pour in about half of the tomato sauce (of course you can use more or less to taste). Arrange the eggplant pieces in the dish. Top each eggplant with a proportional size of mozzarella.

Pop in the preheated oven about 8 minute, or until the cheese melts and the tomato sauce just bubbles.

Nutrition

This will depend on the size of your eggplant, but ours made 10 slices, which is about 4 servings when you include a side. This is for 1 serving.

Est. WW points: 7 

Calories: 352

Fat: 14.8g

Carbs: 40.5g

Fiber: 6.6g

Sugar: 7.8g

Protein: 14.5g

Notes

Why use panko? While not perfect, I mean, you're still breading something, panko is often seen as the healthier cousin of breadcrumbs. They are lighter, stay crispy longer and have fewer calories than their heavier handed brethren. Plus I like the taste :0)

We served this with homemade mashed potatoes, but it would also be delish with a side of whole wheat noodles and a bit more sauce.