Healthy Eggplant Parmesan
submitted by: Jill Arbuthnott upon over the years (changed up the cheese, the soup,
serves instructions:
things you need:
Preheat oven to 350.
2 tbsp | olive oil 1 | yellow onion 2 | cloves garlic 1/2 tsp | dried basil 28 oz | can diced tomatoes 1 tsp | balsamic vinegar 1/2 tsp | honey 2 | eggs 1 cup | panko bread crumbs 1/4 cup | crated parmesan cheese 2 tbsp | Italian seasoning 1/2 cup | mozzarella cheese, shredded 1 | eggplant, sliced (1/2 inch)
In a medium saucepan heat oil on medi- um-high. Add in onion, garlic, and basil and cook until fragrant (about 1 minute). Add in the tomatoes, vinegar, and honey; bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, stirring occasionally.
Spread 1-cup of the mixture on the bottom of an 8-cup baking dish.
In a small bowl, beat the eggs and set aside.
In a medium bowl or shallow dish, combine the panko, parmesan, and Italian seasoning. Dip eggplant in egg mixture, then into the panko mixture; coating each side. Place the eggplant on the sauce, then put the rest of the sauce onto the eggplant layer, then a final layer of eggplant. Sprinkle on the mozzarella and bake in oven for 40 minutes.
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