Deep purple and glossy with a unique texture and flavor, who doesn’t love eggplant?! Well the truth is that I’m the only one in my house that will eat eggplant which is why this is my first eggplant blog post. Nutrient dense and antioxidant rich, eggplant is part of the nightshade family, along with peppers, potatoes and tomatoes. There is no replacement for battered and deep-friend eggplant, smothered with sauce and cheese, however, this lighter version is a close second for sure! The key step to achieving tender eggplant is to salt the rounds for about 30 minutes before cooking. This method called sweating, draws out the moisture and tempers the bitterness. Rinse the salt from the eggplant before cooking. Serve in stacks with a sprinkle of fresh basil.
- 1 large eggplant cut into 1/4 inch slices
- Kosher salt for salting the eggplant rounds
- non-stick cooking spray
- 3-4 large eggs whites beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 cups jarred or homemade tomato sauce
- 6-8 ounces fresh mozzarella cheese sliced
- Freshly ground black pepper to taste
- 1-2 tablespoons chopped fresh basil
- Cut the eggplant into 1/4 inch slices. Lay the slices on paper towel on a rimmed baking sheet or roasting tray. Generously salt each slice. Cover the slices with another sheet tray to press them down. Let the eggplant sit for about 30 minutes. Rinse the eggplant slices to remove the salt and pat dry.
- Pre-heat the oven to 425 degrees F. Spray the roasting tray with non-stick cooking spray. Dip each eggplant slice in the egg whites coating completely, and place on the tray. Sprinkle the parmesan cheese on each slice. Bake the slices for about 15 minutes or until the cheese has melted. Coat the slices with the tomato sauce and cover with the mozzarella cheese. You can stack the slices as well. Place the tray back into the oven and bake until the cheese has melted. Serve with a grind of black pepper and a sprinkle of fresh basil.
Looks delish!!!
Thanks 🙂
Youre welcome😍