Oven Baked Eggplant Parmesan

      I had a nice eggplant parm at a local restaurant and was impressed because it wasn't slathered in cheese and sauce - it had just a little on top of each round/disc of eggplant... Loved that!  Problem was - the eggplant was fried and I really wanted a lower fat - less oil option so, I tried oven baking:roasting and wow!!  its just as tasty!  here is my version for you to make & enjoy!! ~ Diane 

Oven Baked Eggplant Parmesan

2 large Eggplants
Extra Light Olive Oil
2 Eggs
Flour
Approx 2-3 Cups Garlic & Herb Bread Crumbs
Marinara Sauce
Shredded Parmesan Cheese
Kosher Salt
Garnish with Parsley

Cover a cookie sheet with foil and lightly coat with Olive oil (set aside.)
Slice eggplant into discs.
Lay slices on a cookie sheet or large plate lined with paper-towels salt the eggplant.
Let that sit for at least an hour, and the salt will draw out the bitterness in the eggplant and helps keep the oil from saturating the eggplant when cooking. 

Rinse eggplant slices quickly under running water to remove excess salt. Blot off water from eggplant with paper-towels. 

Beat eggs in a shallow bowl (for dipping) place flour and breadcrumbs in shallow dishes (for dredging/coating) 
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Dip each eggplant slice into flour, flip to coat - then egg-wash and then into breadcrumbs and flip to coat.

Lay slices on-top of the olive oiled on cookie sheet. Sprinkle tops of eggplant slices with a bit more olive oil. 

Bake in oven at 425 for 8 mins - then flip slices over and cook 8 more mins. Remove from oven and stack slices in two's inside a 9x13 dish. Spooning some marinara sauce over each stack. Sprinkle cheese over tops - bake an additional 10 mins (to melt cheese) and serve. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home