Baked Eggplant Parmesan
Ingredients
The Eggplant
-
2
large
eggplant
-
salt
-
2
egg whites
beaten egg whites
The Coating
-
1½
cups
gluten free panko
-
1
teaspoon
garlic powder
-
1
teaspoon
basil
-
1
teaspoon
oregano
-
1
teaspoon
parsley
The Cheese
-
2
cups
shredded mozzarella
-
⅓
cup
grated parmesan
-
3
tablespoons
fresh basil, chiffon
-
6–8
whole
basil leaves
The Sauce
-
1
tablespoon
avocado oil
-
1
yellow
onion, diced
-
4
cloves
garlic, minced
-
2
cups
baby bella mushrooms, finely diced
-
1
lb
ground sausage
-
2
jars
marinara sauce
Instructions
- Slice eggplant and salt it, letting it sit for at least an hour to draw out moisture.
- In a saucepan, heat avocado oil and sauté onion until translucent, then add garlic and mushrooms until browned.
- Add ground sausage to the mushrooms and cook until browned, then stir in marinara sauce and set aside.
- Preheat the oven to 400°F. Prepare a coating station with beaten egg whites and a mixture of panko and spices.
- Dredge eggplant slices in egg whites and coat with panko mixture, then place on a baking sheet.
- Bake eggplant slices for 20 minutes, flipping halfway through.
- In a baking dish, layer sauce, half the eggplant, and top with sauce and cheese, then repeat with remaining eggplant.
- Bake uncovered for 20-25 minutes until cheese is melted and slightly browned.
Nutrition Facts (estimated)
Servings
8-9
Calories
384
Total fat
22g
Total carbohydrates
25g
Total protein
22g
Sodium
759mg
Cholesterol
43mg
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