Baked Eggplant Parm

Finicky eaters do not like vegetables. Especially weird looking or tasting ones. I wanted a healthier, palatable version of eggplant parm and I choose to cook this one with the sauce on the side versus layered. The finished casserole had nice texture and wasn't soggy, so I think serving the sauce on the side was pretty genius.

1 eggplant

Diced canned tomatoes in water

2 eggs

1 cup breadcrumbs (ellebeezy uses Italian flavored Panko)
EVOO

Low fat mozzarella cheese
Garlic to taste

Salt and pepper

For easy cleanup, line baking pan with foil and wipe with olive oil. Saute garlic, in oil, adding salt and pepper to taste.Add tomatoes and set aside. Beat eggs in a small bowl. Slice eggplant into 1/4 inch slices, or as thinly as possible. Dip eggplant in egg mixture, then coat sides with breadcrumbs.
Place first layer of eggplant into baking dish. Top with sliced mozzarella cheese. Continue layering eggplant and mozzarella until you have 2 or 3 layers.
Bake in a 350°F oven for 30-40min or until cooked through. Serve with tomatoes. Top with grated Parmesan cheese, if desired.

Value = 5/5

Healthy = 4/5

Tasty = 4/5
Ease = 4/5