Baked Eggplant Parmesan

I used to be a very picky eater...some say I still am. Eggplant never would have been allowed to be on my plate, that is, until I came across this recipe. It's a healthy alternitive to a layered lasagna, but still has amazing flavor. A great vegetarian dish that is a staple in our house. It is fresh, delicious, and pretty simple. I usually serve it with a fresh garden salad and breadsticks.

Baked Eggplant Parmesan (adapted from The Sister's Cafe)

2 fresh eggplants, peeled and sliced 1/4 inch thick
2 egg whites, beaten

2 1/2 cups Italian seasoned bread crumbs

1 large jar marinara sauce, divided (you can make your own, or use your favorite brand)

2 1/2 cups mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil or 2 Tb fresh basil, chopped

Arrange eggplant slices in a single layer and sprinkle with salt. Leave for 20-30 minutes then rinse with cold water and pat dry with paper towel.

Preheat oven to 350 degrees.

Dip eggplant slices in egg whites, then in bread crumbs.

Place in a single layer on a baking sheet. (I baked on parchment paper, but you can also just grease baking sheet very well.)

Bake in preheated oven for 7-10 minutes on each side.

In a 9x13 inch baking dish spread marinara sauce to cover the bottom.

Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

Enjoy!

**You can very easily divide this recipe in 1/2 to have about 4 small servings.