Healthy Eggplant Parmesan

1 Large jar of your favorite spaghetti sauce

1 large eggplant( thinly sliced and pre-sweated)

3 cups of whole wheat flour

2 cups of Panko crumbs

1 tablespoon of oregano

1/2 tablespoon rosemary

add basil as desired

2 large eggs

1 1/2 cups ricotta cheese

1 1/2 cups shredded cheese( I like the italian cheese mixture)

 

Heat oven to 350 degrees

Combine flour,panko crumbs, oregano, rosemary, basil in medium sized bowl.  whisk 2 eggs in separate bowl.  Pour enough sauce into a large baking dish to cover the bottom. Take one slice of eggplant and dip in egg mixture until coated then dip in bread crumb mixture and coat both sides. Lay the coated eggplant slice on sauce in pan.  Repeat until one level of eggplant covers pan.  Spoon ricotta across each slice of eggplant.  Pour sauce and spread with spoon to evenly cover first layer.  Repeat layers until all eggplant is gone or you run out of space. Use another pan and make a second batch if possible.  Pour remaining sauce on top layer and then spread shredded cheese thoroughly across.  Cover with tin foil.  Bake for 35 minutes, remove foil and bake 10 additional minutes.  Enjoy!

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