Lighter Eggplant Parmesan

Menu Anxiety.  Not sure what that means?  Allow me to describe what it means to live with menu anxiety. 😅  It means ALWAYS googling a restaurant menu, prior to arriving at any eating establishment.  (This includes Waffle House. 😂)  Downloading restaurant menu pdf's so that you can study it's contents.  And if you've ever poured over menu options until you're completely confident that you've selected the perfect meal - you might just have menu anxiety too. 🤣

Living with menu anxiety means always doing my menu homework and preselecting my meal.  🤦🏻‍♀️  And even though I walk into a restaurant fully prepared and with all the confidence of an olympic athlete headed to the starting line, I rarely end up ordering what I had planned. 😅  Let's just say I'm a sucker for a great daily special.  I mean, can I really turn down a crab topped grouper with remoulade sauce? 🐟 

So, why do I continue to scrutinize restaurant menus even though I know that I will probably not end up eating the meal that I choose in advance?  🤷🏻‍♀️  Your guess is as good as mine.  Chalk it up to menu anxiety.  😅  Part of my anxiety stems from the fact that I'm nervous that I'm going to order the wrong thing.  And by "wrong" I mean, something that I could make for myself - even better - at home.  I'm not trying to say that I'm some sort of super chef but I know what I like to eat and I have a more experience cooking for myself than anyone else. 🤣

​Eggplant parmesan is one of the meals that I LOVE but I almost never order at a restaurant.  Traditionally eggplant in eggplant parmesan is breaded and fried and and smothered in cheese and sauce before baking.  There's nothing inherently wrong with that process other than the fact that it comes with a heaping side dish of guilt because of the sky-high calorie count.  My homemade eggplant parmesan is just as flavorful and delicious... and it's guilt free.  🙌🏻

Lighter Eggplant Parmesan
Eggplant
2 pounds eggplant, slices 1/4" thick
8 slices white bread, torn into quarters
1 cup parmesan cheese, grated
1 cup flour
4 eggs
6 Tablespoons oil

Sauce
3 (14.5) ounce cans diced tomatoes
2 Tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup chopped fresh basil
salt and pepper

2 cups mozzarella cheese, shredded

Sprinkle 1 1/2 t. salt over eggplant.  Drain in colander 30-45 minutes.  

Pat dry and place on paper towel lined baking sheets. 

Pulse bread in food processor until crumbly.  

Transfer to a dish.  Add parmesan and 1/2 t. pepper. 

Combine 1 c. flour and 1 t. pepper in ziploc bag. 

Beat eggs in a shallow bowl. 

Shake eggplant slices in bag with flour.  

Shake off excess flour.   Dip in eggs. 

Press eggplant slices into bread crumb mixture.  

Set breaded eggplant on a rack in a baking sheet. 

Preheat 2 empty baking sheets in a 425 oven.  Add 3 T. oil to each sheet.

Arrange half of eggplant on each baking sheet.  Bake 30 minutes.  

Flip and bake another 20 minutes. 

Process 2 cans of tomatoes in food processor until smooth.  

Heat oil, garlic and pepper flakes in a saucepan for 3 minutes.  

Stir in processed tomatoes and remaining can of tomatoes.  Bring to a boil.  

Reduce heat and simmer 15 minutes.  Stir in basil.

Spread 1 c. sauce in bottom of a 9x13" pan.

Layer in half of eggplant slices.  

Spread 1 c. sauce over eggplant.  Sprinkle with 1 c. mozzarella.  

Layer with remaining eggplant.  

Top with 1 c. sauce. 

​Sprinkle with parmesan and mozzarella.  

Bake 15 minutes at 425.  

There's no question that making eggplant parmesan is a labor of love.  It does take a commitment of time and let's just say - this is NOT a one pot meal.  BUT - if you've ever tasted great eggplant parmesan - you know that it's totally worth the effort.  

Caio!

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