When I changed my diet to basically no oil and no bovine lactation products [dairy], I thought how can I give up - Eggplant Parmesan. I figured out how to make it super fast and perfect for my girlish figure! SEE NOTE
Slice eggplant into 1” slices. Lightly salt each side and set on baking pan while you assemble the rest of the ingredients. You can let sit up to 8 hours.
You will need 3 shallow pans for the dredging - Pan #1: 3/4 cup flour; Pan #2: Rest of flour and water. Mix with a fork; Pan#3: Breadcrumbs and garlic
Rinse the eggplant slices. Preheat oven to 350 degrees F. Line baking sheet with a silicon sheet.
Stab eggplant slice with a fork and cover with flour of Pan #1. Make sure there is flour on both sides. Tap with finger. Dip in Pan #2. This is the “glue” for the breadcrumbs. Place in Pan #3 and completely cover with breadcrumbs. Tap off excess. Put on baking pan. Repeat with each slice.
While cutlets are baking, heat the marinara. Bake for 10 minutes. Turn cutlets over. Bake for another 10 minutes. They are done when easily pierced by fork.
Place cutlets on plate and spoon marinara on to cover.
Note: I use the ends of cereal boxes as breadcrumbs. Make sure the cereal isn’t very sweet.
Copyright Marty Davey, 2008. All rights reserved.
What you'll need
- 3 pie pans or shallow pans
- measuring cups
- measuring spoons
- cookie sheet
- baking sheet [optional]
- 1 Medium Eggplant
- 1/4 Teaspoon Celtic Salt
- 1 Cup Flour, any type
- 2/3 Cup Water
- 1 Teaspoon Garlic Powder
- 1 1/2 Cups Breadcrumbs [can include cereal crumbs]
- 2 Cups Your FAV Marinara