In the world of parms (i.e. chicken, veal, eggplant), eggplant is hands down my favorite. I hesitated to learn how to make this recipe for some time because I always thought it took too much time to prepare. Thankfully, I learned a little secret…baking the eggplant saves time, is better for you and tastes just as delicious as fried!
This is my Mom’s recipe..and I love it! It has so much flavor and just a fraction of the calories and fat that you would find in a restaurant version….this recipe has 310 calories and 18g fat per serving vs. 950 calories and 60g fat that you would find at a restaurant. The eggplant is baked and still perfectly crisp but it isn’t oozing with oil and mozzarella cheese. I find it to be a really great substitute.
- Preheat oven to 425 degrees Fahrenheit. Coat baking sheet with olive oil and set aside.
- Rinse sliced eggplant with water and pat dry with paper towel.
- Crack eggs into a small mixing bowl and bet with a whisk. Add milk and beat again with the whisk.
- Pour 1/4 cup of each type of breadcrumbs onto a large clean dinner plate or work surface. Adding breadcrumbs a little bit at a time will prevent the entire batch from getting lumpy and messy.
- Begin by dipping eggplant in egg mixture, followed by breadcrumbs, then place onto the baking sheet. Repeat the process until all eggplant have been coated.
- Bake at 425 degrees Fahrenheit for 20 minutes or so. After 5-7 minutes in the oven, flip the eggplant over so that they will brown on the other side. Flip again in another 5-7 minutes. Repeat until fully cooked. Enjoy!