Baked Egg­plant Parme­san

Woman's World - - Made By You -

This lighter ver­sion of the Ital­ianAmer­i­can clas­sic uses roasted, not fried, egg­plant! 2 large eggs 1 1/2 cups panko bread­crumbs 2 tsp. gar­lic pow­der 2 tsp. dried oregano 2 Tbs. sweet or smoked pa­prika 1 tsp. kosher salt 2 Tbs. ex­tra-vir­gin olive oil 1 1/2 medium egg­plants, sliced into 1/2"-thick rounds (about 16 slices) 1 jar (24 oz.) store­bought mari­nara sauce (prefer­ably Rao’s) 1/2 lb. sliced pro­volone cheese (about 12 slices) 1/4 cup grated Parme­san cheese

Pre­heat oven to 375°F with rack in cen­ter po­si­tion. Line sheet pan with foil; mist with cook­ing spray. In medium bowl, whisk eggs un­til smooth. In an­other medium bowl, stir to­gether panko, gar­lic pow­der, oregano, pa­prika, salt and olive oil un­til com­bined.

Dip each slice of egg­plant first into beaten egg, al­low­ing ex­cess to drip off and then into panko mix­ture, press­ing to coat. Place coated egg­plant slices on pre­pared sheet pan, nestling them as close to­gether as pos­si­ble. Mist egg­plant with cook­ing spray. Trans­fer to oven and bake 30 min­utes. Re­move from oven, care­fully flip each slice of egg­plant and evenly dis­trib­ute mari­nara sauce over slices. Top with pro­volone cheese and Parme­san. Re­turn to oven and bake un­til egg­plant is ten­der and cheese is melted and bub­bling, 10-15 min­utes. Serve the egg­plant parm hot. Serv­ings: 4. Cals.: 582; Protein: 27 g.; Fat: 30 g. (13 g. sat­u­rated); Chol.: 140 mg.; Carbs.: 53 g.; Sodium: 1,901 mg.; Fiber: 11 g.; Sugar: 16 g. Kitchen time: 20 min­utes. To­tal time: 1 hour, 20 min­utes.

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