One recipe I love that I don’t make NEARLY enough is chicken parm. Although, as delicious as it is it can often be a heavy meal especially when eaten at the end of the day in the middle of summer. So, rather than nix the deliciousness all together I’ve lightened it up making it a perfect summer-inspired meal. This healthy recipe comes together so simply and is full of flavors from my favorite roasted red pepper sauce and savory gluten-free breadcrumb coating. The perfectly textured eggplant also showcases melty cheese and fresh twirls of basil. It’s not only an easy dish to whip up but it’s a show-stopping meal to serve for dinner guests, too!
But between you and I, dinner guests mean less leftovers…so maybe just keep this one to yourself.
Author: The Happy Hungry Yogi
Yields: about 4 servings
Prep time: 45 minutes
Bake time: 20 minutes
- 1 large eggplant
- 2 large eggs
- olive oil cooking spray
- 2/3 c gluten-free bread crumbs
- 2 tsp oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- 2 tbsp sea salt + 1/2 tsp sea salt, divided
- 1/2 tsp black pepper
- 2 c Roasted Red Pepper Sauce
- 8 oz fresh mozzarella, sliced (plan one slice per slice of eggplant or sub shredded vegan)
- 3 tbsp fresh parmesan (regular or vegan)
- small handful of fresh basil leaves to garnish (optional)
- pasta or veggie noodles to serve (optional)
- Wash and slice the eggplant into 1/2 in thick slices. Line a sheet pan with a tea towel or paper towels and lay the eggplant slices onto it, do not overlap. Generously salt both sides of the slices with one teaspoon of sea salt. Cover with another towel or paper towels and set aside for 45 minutes. (This step will ensure your eggplant doesn’t get soggy.)
- Once the time is up, discard the towels, wipe off excess salt, and pat the eggplant slices dry with a fresh towel.
- Preheat the oven to 450F, re-line the sheet pan with a baking mat or parchment paper, and then spray the pan with a generous amount of olive oil.
- In a medium bowl whisk the eggs. In an separate bowl whisk together the breadcrumbs, garlic powder, oregano, basil, 1/2 teaspoon sea salt, and pepper.
- Dip both sides of one eggplant slice into the eggs, allowing the excess to drip off. Then press ONE side into the breadcrumb mixture. Place the slice, breadcrumb coated side up, onto the prepared baking sheet. Repeat for the remaining slices.
- Spray the slices with additional olive oil and bake for 15 minutes until golden.
- Remove the pan from the oven and top each slice with a spoonful of the red pepper sauce, a slice of mozzarella, and a pinch of parm. Return the pan to oven and bake an additional 5 minutes until the cheese has melted.
- Allow the pan to cool slightly before serving with your favorite pasta or veggie noodles.
Storing: Eggplant Parm will last up to 3 days in the fridge in an airtight container.
Nutrition (2 slices per serving): 220 calories/ 9g fat/ 7g fiber/ 23g carbs/11g sugar/ 11g protein