A big thank you to Designs by Gollum for hosting Foodie Friday. Please head on over and share in the fun.
I love eggplant Parmesan. My Mom's family always fried the eggplant. The taste was delicious and most Italian restaurants serve it fried. Almost thirty years ago I turned on the TV and there was Richard Simmons (wearing shorts & tank ). Richard suggested to save calories by baking it in the oven. Richard, I am a true convert. My family and fat cells thank you!
Here is what you will need to help guide you into a summer bathing suit:
1 box Italian flavored bread crumbs
3 beaten eggs
2 cups (8 oz.) part-skim Mozzarella cheese
Gravy (marinara sauce homemade or store bought)
Pam olive oil spray
Peel skin off of eggplants. Cut eggplant into thin circular slices.
Beat 3 eggs in a bowl and set aside.
In another bowl add 2 cups bread crumbs.
Dip a slice of eggplant into the egg bath and then dip it into the bread crumbs to coat.
Preheat oven to 350
Place eggplant in a single layer on baking sheets sprayed with oil.
Bake eggplant for 15 minutes and turn each eggplant slice and cook for another 8 minutes.
Do not over bake.
Spray a baking dish with oil. Put some gravy (sauce) on the bottom of the baking dish.
Add a layer of the eggplant.
Sprinkle with Parmesan cheese and mozzarella cheese.
Add a layer of gravy (sauce).
Repeat layers ending with a layer of the cheeses.
Preheat oven to 350 and bake for approx 20-30 minutes until bubbly.
Slice into squares and serve.
Can also be frozen before you bake. Mangia!