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Name: Baked Eggplant Parmesan
Serving Size: 4
Calorie Count: 450
Ingredients:
-2 medium eggplants
-2 large eggs
-2 tablespoons olive oil
-1/2 cup Italian-style breadcrumbs
-1/4 cup grated Parmesan cheese
-1 teaspoon dried oregano
-1/2 teaspoon garlic powder
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-1/2 cup marinara sauce
-2 cups shredded mozzarella cheese
-1/4 cup chopped fresh basil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut eggplants into 1/2 inch slices.
3. In a shallow bowl, beat eggs and 1 tablespoon of the olive oil.
4. In a separate shallow bowl, mix together breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
5. Dip eggplant slices in the egg mixture and then coat with the breadcrumb mixture.
6. Place on a baking sheet lined with parchment paper.
7. Bake in preheated oven for 20 minutes, flipping once halfway through.
8. Heat remaining 1 tablespoon of olive oil in a large skillet over medium heat.
9. Add marinara sauce and cook for 5 minutes.
10. Arrange egg
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