Light and crispy eggplant parmesan, baked to perfection in your oven.
Panko is a perfect topping for eggplant. It gives the crisp, almost fried texture without all the unhealthy fat and calories. Panko is super simple to cook with and the results are amazing! If you haven’t tried it before, panko is a Japanese style of bread crumbs. It’s light, crunchy and has a wonderful crispy texture.
The panko crust is a combination of panko, parsley, paprika, thyme, and oil. Adding a little oil helps the panko become a little crunchier and gives it that subtle brown appearance, without an oily aftertaste. The parsley and thyme add a wonderful herb flavour while the paprika adds a subtle punch, which perfectly compliments the creamy baked eggplant.
Once it’s finished baking, the eggplant gets a real boost of flavour with tomato sauce and melted cheese. Whether you plan on using jarred or homemade tomato sauce, Panko Crusted Eggplant Parmesan is sure to please. Finish off the dish with pasta or a drizzle of extra tomato sauce. Any way you serve it, this healthier eggplant parmesan is one delicious meal.
Panko Crusted Eggplant Parmesan
Enjoy Eggplant Parmesan as an appetizer or a main course. Everyone will love this light, crispy and healthy meal.
- 1 eggplant sliced, rounds
- 1 cup panko bread crumbs
- 1/2 cup tomato sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup flour
- 6 tablespoons egg whites
- 2 tablespoons salt
- 1 and 1/2 tablespoons oil
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon parsley, dried
- 1/4 teaspoon paprika
- Lay sliced eggplant on paper towel. Top with salt. Sprinkle generously. Cover with paper towel. Let it sit for 20 minutes.
- Press paper towel to absorb more water. Wipe salt off eggplant. Set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, combine panko, oil, parsley, thyme and paprika.
- In another two bowls, add flour in one and egg whites in another.
- Dredge eggplant in flour, shake off any excess. Dip it into the egg whites and finally into the panko mixture. Make sure each eggplant slice is evenly coated in each of the toppings.
- Place eggplant on a parchment paper cover baking sheet. Bake for 18 to 20 minutes, or until eggplant is golden brown.
- Remove from oven and top each eggplant with 1 tablespoon of tomato sauce, followed by 1 tablespoon of cheese.
- Broil for 2 minutes or until the cheese is melted.
- Serve with pasta or on its own with extra tomato sauce.
If you love Italian food, you may also enjoy Skinny Alfredo Spaghetti Casserole
Have you tried Panko Crusted Eggplant Parmesan? What’s your favourite eggplant dish?