
Classic Eggplant Parmesan
- Total Time: 30 minutes
- Yield: 4-6 servings
Description
This classic recipe ditches deep frying the eggplant parmesan and lightly pan fries it instead. It’s a healthier and simpler way to get those classic flavors you love.
Ingredients
Main Ingredients:
- 2 medium eggplants, peeled
- 2 eggs
- 2 tablespoons virgin coconut oil or extra virgin olive oil
- 1 jar tomato sauce
- 1 & 1/2 cups mozzarella or Parmesan cheese
- 1/2 cup basil, chopped
Instructions
- Slice each eggplant horizontally into 8 to 12 pieces, about 1/2-inch thick.
- Using medium heat, warm and grease large pan with 1 tablespoon coconut oil or EVOO.
- In a medium-large bowl, mix together panko mixture. Whisk eggs in a pie plate or wide bowl. Dredge each slice of eggplant into egg mixture and then in panko mixture, coating both sides.
- Place each slice of eggplant on heated, greased pan. NOTE: Depending on the size of your pan, you may need to perform this step in two separate batches. Make sure to grease the pan again with an extra tablespoon of oil.
- Grill each side until browned and tender, 5 to 7 minutes per side. Any eggplant that you plan on storing as leftovers can be removed from the sheet pan at this time and placed someone to cool.
- Top each eggplant with tomato sauce and freshly grated or sliced cheese. Cover and heat until sauce is warm and cheese is melted. Remove eggplant from heat and top with chopped basil. Serve immediately.
- LEFTOVERS: If you’ll be eating leftovers within a day, dress eggplant with sauce and cheese before storing in an airtight container. If storing for a few days, prevent eggplant from getting soggy by dressing when reheated.
Notes
How can I make these gluten-free? To make these gluten-free, use gluten-free panko or bread crumbs.
We recommend organic ingredients when feasible.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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