Baked Eggplant Parmesan
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.