Semi-Healthy Eggplant Parmesan

 (Eliminating steps –mostly for my own documentation – Contact me with questions)

 Make 1.5 dishes (freezes well –  I normally freeze the (0.5) small casserole dish)

  •  2 large eggplants – sliced 1/4” thin
  • 1 block gruyere cheese
  • 1 package of fresh mozzarella
  • 3 cups of shredded parmesan
  • 24 oz of greek yogurt
  • 2 eggs
  • 1 can parmesan breadcrumbs
  • Sauce – (brown sugar, chili powder, pepper, onion, garlic, basil, oregano, etc)
  • Tomaties, sauce, 1 can stewed, 1 paste, 1 minced
  • Fresh basil
  • 1 large Onion
  • Fresh oregano
  • 1 garlic

Directions 

  • Sweat the eggplant – salt both sides and let sit while sauce is cooking for 45 minutes
  • Grate mozzarella and Gruyere 
  • Rinse eggplant slices, strain to dry
  • Preheat convection oven to 400F
  • Pre-grease 2 x baking sheets
  • Mix Greek yogurt and eggs well in extra large mixing bowl
  • Put eggplant slices and yogurt egg mixture in large bowl – thoroughly coat
  • Mix 1.5 cups of Parmesan with breadcrumbs in separate mixing bowl
  • Coat with breadcrumbs and place on baking sheets
    • Cook at 15 minutes or until golden brown and remove from oven
  • Pre-grease – baking dishes
  • Mix sauce with immersion blender
  • Layer cooked eggplant in baking dish
    •    Eggpant
    •    Cheese
    •    Sauce
    •    Eggplant
    •    Cheese
    •    Sauce
    •    Top with Remaining Parmesan

Note: Eggplant will be stiff because it was baked, not fried – might need to cook longer to soften up

Bake in oven for 40 minutes at 375F 

 

 

 

 

 

 

 

 

 

 

Make spaghetti sauce