Baked Eggplant Parmesan
Servings
4-6servings
Servings
4-6servings
Ingredients
Instructions
  1. 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.
  2. 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.