This is the perfect healthy and simple eggplant parm recipe! I start by peeling sections of the whole eggplant lengthwise so that you end up with an eggplant that has vertical stripes of skin. I do this so that when you eat the finished eggplant the skin does not come off in one piece although this shouldn’t really happen if it is cooked properly. Anyways, I enjoy eating it this way… some skin… not too much skin.
Next, cut the eggplant into medallions. Dip them into an egg-wash and then coat with a breadcrumb mixture. For this dish, I like to mix equal parts Italian and Panko breadcrumbs. I also add garlic powder, salt, and an extra dash of Italian seasoning to the breadcrumb mixture. Once breaded, the eggplant goes on a rack on top of a cookie sheet and in a 375 degree oven for about 20-25min.
When baking eggplant parm, the single most important tip is to place it on a rack so that it browns easily, you don’t need to add any oil, and it does not become mushy. The rack is key. Finally, I add a slice of fresh mozzarella to the top during the last 5 minutes of baking. I ate this a few nights ago on top of spaghetti squash and sauce. SO good.