Eggplant Parmesan that is actually GUILT-FREE? Heck yes! These stacks are BAKED, not fried, giving you a healthy Italian meal that will satisfy you, and get your veggies in for the day!
1/3 cup bread crumbs gluten free if desired
3/4 cup egg whites
1 eggplant large
mozzarella shredded, part skim
1/3 cup oat flour
1/3 cup oats lightly pulsed
Cut eggplant into 1/4 inch slices. Set slices under paper towels and press to remove liquid. Allow to press for about 1 hour.
Soak eggplant in egg whites/substitute, seasoned with a little salt and pepper, for about 15–20 minutes.
Preheat oven to 375F.
Combine oat flour, oats and bread crumbs in container. Season with salt and pepper.
Dredge soaked eggplant pieces through breading/oats mixture. Transfer to baking sheet lined with foil and sprayed. Repeat for all remaining eggplant slices.
Bake breaded eggplant for 20–25 minutes, flipping once, until browned and crisp.
Top a baked and breaded eggplant slice with 1 Tbsp homemade pasta sauce, 2 tsp shredded mozzarella and some fresh basil. Top with another baked and breaded eggplant slice, another 1 Tbsp homemade pasta sauce, 2 tsp mozzarella, 1 tsp parmesan, and a basil leaf. Pierce stack with a skewer (if desired). Repeat for all slices/stacks. I made 10 stacks (20 pieces of eggplant total)
Return stacks to oven for 5-10 minutes, until cheese is melted.
Serving: 1 stack
yields 10 servings