Mini Eggplant Parmesans

When we think of Eggplant Parmesan, we think of layers of deep-fried eggplant and mountains of cheese. But we fiddled with the recipe and came up with a healthier and faster version that everyone loved.  Above all, don’t skip the step of salting the eggplant.  Serve with cheesy garlic bread and salad.

 Read more:


Ingredients

• 2 lb. eggplant--depending on size, 1 or 2, sliced to 1/4" thickness
• salt
• pepper
• olive oil
• cooking spray
• 2 eggs, beaten
• 4 cups seasoned bread crumbs
• 6 cups Red Sauce , heated to a simmer on the stovetop
• 1 lb. mozzarella cheese, shredded
• 1 cup Parmesan cheese
• 1 Tbsp. dried or 2 Tbsp. fresh and chopped basil

Directions

1. Place 2 layers of paper towels on a baking sheet or cutting board. Place half the eggplant slices on the paper towels. Sprinkle with 3/4 tsp. salt. Cover with another double layer of paper towels. Top with the remaining eggplant slices and sprinkle with the remaining 3/4 tsp. salt. Cover with another double layer of paper towels. Let stand at room temperature for 1 hour.  this will allow a lot of the water to come out of the eggplant, which could make the dish soggy.
2. Preheat oven to 375.  
3. Dip eggplant slices in egg, then in bread crumbs. Spray baking sheet with cooking spray or wipe down with paper towel dipped in olive oil. Place slices in a single layer on a baking sheet, sides touching. Generously coat the tops with cooking spray. Bake for 15 minutes. Flip the slices over and continue baking until golden brown, about 15 minutes more.
4. Remove the pan from the oven. Spoon red sauce on each eggplant slice, covering them completely.
5. Sprinkle with mozzarella and Parmesan cheeses. Salt and pepper to taste, sprinkle basil on top.
6. Bake in preheated oven for 10-15 minutes, or until the cheese is melted.

Source:  our own improvement on the classic recipe