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PREP TIME:
COOK TIME:
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ingredients
¼ Cup flour
¼ Panko
¼ Seasoned dry breadcrumbs
1 Large egg
1 Tbsp. olive oil
Cooking spray
Salt & pepper
¼ Cup grated pecorino cheese
½ Cup shredded mozzarella cheese
½ Cup basic marinara sauce
DIRECTIONS
NOTE: I’ve always loved eggplant parmesan but lets face it, between the frying (eggplant soaks up oil like a sponge) and all the cheese, this is not typically a waist friendly dish. Not only that, put after all the effort put into making a nice crispy eggplant slice, that crunch get’s lost in the cheese, sauce and baking process. I didn’t want to give up on the dish and this is my healthier choice for preparing the dish.
So many of my friends actually like it better since that crust is maintained and there is a lot less guilt when eating it. Use my Basic Marinara Sauce when making this dish.
I always peel my eggplant, but that is a personal preference. If you like it on, leave it. This recipe is easily doubled or tripled based on the number of people you are feeding. Enjoy.