Eggplant Parmesan, or melanzane alla parmigiana, is a classic Italian comfort food that I, like many others, find absolutely irresistible. It's layers of tender eggplant slices, rich marinara sauce, and gooey, melted cheese, all baked to golden perfection. This recipe puts a slightly healthier twist on the traditional dish by using whole wheat breadcrumbs for a boost of fiber and nutrients. One time, I made this dish for my book club, and everyone raved about it! It's a crowd-pleaser, without a doubt.
But lets be honest, traditional eggplant parmesan can be quite heavy and greasy, largely due to the eggplant soaking up a ton of oil during frying. This recipe minimizes that issue by salting the eggplant beforehand to draw out excess moisture and then sautéing it instead of deep-frying. It's a simple change that makes a big difference in terms of both flavor and health. Who knew being healthy could be this tasty? I bet you didn't.
The use of whole wheat breadcrumbs adds a subtle nutty flavor and a satisfying crunch that complements the soft eggplant and tangy sauce perfectly. If you're looking for a comforting, satisfying meal that won't leave you feeling weighed down, this Eggplant Parmesan with Whole Wheat Breadcrumbs is definitely worth a try. Plus, it's a great way to sneak some extra veggies into your diet. What does this mean for you? This means that you will eat something really good! I hope so.
Required Equipments
- Baking Dish
- Large Skillet
- Mixing Bowls
- Cheese Grater
- Slotted Spoon
- Aluminum Foil
Eggplant Parmesan with Whole Wheat Breadcrumbs: Frequently Asked Questions
Eggplant Parmesan with Whole Wheat Breadcrumbs
This Eggplant Parmesan recipe features tender eggplant slices, a vibrant marinara sauce, and melted cheese, all topped with whole wheat breadcrumbs for a healthier and flavorful twist on the classic Italian dish. Perfect for a comforting and satisfying meal!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Place the slices in a colander and sprinkle generously with salt. Let them sit for at least 30 minutes to draw out excess moisture. This is a crucial step to avoid soggy eggplant. I remember the first time I made this, I skipped this step, and the result was… well, let's just say it wasn't pretty. Don’t make the same mistake I did!
- Prepare the Breadcrumbs: In a shallow dish, combine the whole wheat breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper. Mix well to ensure everything is evenly distributed. I like to use a fork to break up any clumps.
- Beat the Eggs: In another shallow dish, whisk the eggs until they are lightly beaten. A little tip: adding a tablespoon of water or milk to the eggs makes them even lighter and fluffier.
- Breading the Eggplant: Pat the eggplant slices dry with paper towels. Dip each slice into the beaten eggs, allowing any excess to drip off. Then, dredge the slice in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to both sides. Make sure you get a good, even coating.
- Sauté the Eggplant: Heat olive oil in a large skillet over medium heat. Sauté the breaded eggplant slices in batches until they are golden brown and tender, about 3-4 minutes per side. Add more olive oil to the skillet as needed. Using a slotted spoon, transfer the sautéed eggplant slices to a plate lined with paper towels to drain excess oil.
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures that the eggplant parmesan will bake evenly.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of sautéed eggplant slices over the sauce, slightly overlapping them. Spoon more marinara sauce over the eggplant, and sprinkle with grated mozzarella and Parmesan cheese. Repeat the layers until all the eggplant is used, finishing with a generous layer of mozzarella and Parmesan cheese on top. I like to get creative with my layering – sometimes I even add a sprinkle of red pepper flakes for a little kick!
- Bake the Dish: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it to prevent burning.
- Let it Rest: Remove the eggplant parmesan from the oven and let it rest for about 10 minutes before serving. This allows the cheese to set slightly and makes it easier to slice. Trust me, patience is key here!
- Serve: Garnish with fresh basil leaves, if desired. Serve warm and enjoy! Maybe with a side salad? I think it will do wonders.
📝 Notes
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
- You can also add a layer of ricotta cheese between the eggplant slices for a richer dish.
- If you don't have whole wheat breadcrumbs, regular breadcrumbs will work just fine.
🍎 Nutrition
Calories: 350 kcal
Protein: 18 g
Fat: 18 g
Carbohydrates: 35 g
Fiber: 6 g
Calcium: 300 mg
