After eating the first mini eggplant from my garden, I had to urge to make something with a big eggplant. I've never made eggplant parmesan before this, though…or anything with eggplant, really. After doing some quick research on cook times and temperatures, I set off to make my version of healthy baked eggplant parmesan.
healthy eggplant parmesan with zucchini noodles
- 1 eggplant, peeled and sliced
- 1 egg, beaten
- 2-3 cups seasoned panko crumbs
- 2 tsp paprika
- 1 tsp cayenne powder
- 1 jar spaghetti sauce (I used a spicy marinara)
- 2 cups shredded mozzarella cheese
- 3 large zucchini
Preheat oven to 350*F. Peel and slice the eggplant into uniform slices (or at least try). Beat the egg in one bowl and prepare the panko crumbs, paprika, and cayenne in another bowl. Dip an eggplant slice in the egg and then dredge in the panko crumbs on both sides. Repeat for all slices.
While the eggplant are baking, prepare your zucchini noodles with either a julienne peeler or a spiralizer. Sprinkle with some salt and let sit in a colander for 15-20 minutes, draining out excess moisture periodically. Heat up with some pepper during the last couple of minutes of the eggplant baking.
This was super delicious and really filling! I hope you like the baked version of eggplant parmesan just as much as the fried version.