Monday, January 12, 2015

Lighter Baked Eggplant Parmesan Stacks

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Chris and I don't typically make New Year's resolutions because they're often broken or not fulfilled and then it just makes us feel bad about ourselves. The whole stereotype behind a "resolution" just sounds intimidating. So instead of making a resolution this year, we both made "vows." We vowed to eat healthier and to try to work out more often. This way, we'll try our hardest to keep each other on track, but we aren't going to beat ourselves up over it if we fall short of our goals. It's basically the same thing as a resolution, but without all the New Year hype!
I had an eggplant leftover from when I made Eggplant Parmigiana for Christmas, so I decided to transform that dish into a lighter version to keep up with our New Year's vow. Not only was this healthier, but it was SO much easier to make than the traditional way. I didn't have to spend hours in front of the stove frying the eggplant. I just popped it on a baking sheet and let it bake! The eggplant turned out extremely tender and it was full of flavor. I didn't put as much cheese on each stack as I normally put in regular Eggplant Parmigiana, so that saved us some calories, too. Chris and I weren't the only ones who were diggin' this meal: 

Printable Recipe

  • 1 large eggplant
  • Salt
  • 3 large egg whites plus 1 tbsp. water
  • 1 cup Italian breadcrumbs
  • Olive oil
  • 2 cups warm marinara sauce, homemade or store-bought
  • 1 (8 oz.) ball Mozzarella cheese, cut into 1/4" slices
  • Fresh parsley or basil, chopped, for garnish (optional)
Preheat oven to 400 degrees F. Place a baking rack on a baking sheet and set aside.

Cut the eggplant into 1/4" slices. Sprinkle lightly with salt and place on a paper towel for 15 minutes to allow the excess water to drain out.

Meanwhile, prepare your dredging station. Whisk the egg whites and water in a shallow bowl. Add the breadcrumbs to a separate bowl. 

Dip each slice of eggplant into the egg white mixture and then into the breadcrumbs, shaking off the excess. Place eggplant slices on prepared baking sheet. Lightly drizzle the tops of the eggplant pieces with olive oil.

Bake eggplant for 35-40 minutes or until tender. Remove from oven and top with a thin layer of marinara sauce and a slice of Mozzarella cheese. Place back in the oven for 5-10 minutes or until cheese is melted. 

Stack two eggplant slices on top of each other and garnish with parsley or basil, if desired. Serve immediately.

Source: SK Original

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