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EatingWell Test Kitchen
“For this healthy take on baked eggplant Parmesan, we've swapped out the traditional mozzarella and Parmesan cheese for Cheddar. A simple tomato sauce and a sprinkle of fresh basil brighten up the flavors in this easy dinner that'll please the whole family. Try it the next time you have a bumper crop of eggplant!”
1 large egg
½ cup plain dry breadcrumbs
12 ( ¼ inch thick) slices eggplant (about ½ medium eggplant)
6 teaspoons extra-virgin olive oil, divided
1 8-ounce can reduced-sodium tomato sauce
⅛ teaspoon salt, or to taste
¼ cup chopped fresh basil
⅓ cup shredded Cheddar cheese
1Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
2Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.
3Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.
4Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.
5Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.