Oven Roasted 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 roasting and wow!!  its just as tasty!  here is my version for you to make & enjoy!! ~ Diane 

Oven Roasted Eggplant Parmesan

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

Cover a cookie sheet with foil and lightly coat with Olive oil (set aside.)
Slice eggplant into discs and sprinkle salt on top of eggplant.
Lay on a plate on top of paper-towels set over the salted 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. 

Blot off excess water from eggplant with paper-towels when ready to cook. 
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 place into egg-wash and flip to coat - then into breadcrumbs and flip to coat. Lay on-top of olive oil on cookie sheet (sprinkle tops of eggplant slices/discs with a bit more olive oil Bake in oven at 425 for 8 mins - then flip discs over and cook 8 more mins. Remove from oven and spoon some warmed marinara sauce over each dish and sprinkle cheese over tops - bake an additional 2 mins (to melt cheese) and serve warm to room-temp

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