Mmmm...[Healthy] Eggplant Parm!

I remember the first time I ordered eggplant parmesan in a restaurant. The waiter brought it out, and I was able to look at it in all it's glory--a mound of breaded and fried eggplant, smothered with sauce and topped with a boatload of melted cheese. Believe me, it was love at first bite!


Eggplant is an incredibly healthy fruit (or is it a vegetable?!)--it's high in fiber, low in calories and is very, very filling. Oh, and did I mention it's delicious? Of course, you can easily discount any sort of nutritional value when you order it in a restaurant--the breading and oil used to fry it adds a ton of calories and fat...things most of us generally tend to frown upon. A few years ago, I set it upon myself to try to "healthify" this dish, and I actually found it to be quite a task. 


First, I began breading the eggplant and baking it...the dish had a wonderful crunch but was also a total mess to make. I always wound up with egg, flour and breadcrumbs all over my fingers, and the process seemed to take forever. Then, I had a brilliant idea--why not get rid of the breadcrumbs altogether? Not only does it result in the elimination of a ton of unnecessary calories, but you also really get to taste the eggplant, not the overpowering flavor of the breadcrumbs. Oh, and by the way--it's super easy to make...any idiot could do it (seriously). So, without further adieu, here's my recipe for broiled eggplant parm:


Broiled Eggplant Parmesan
- 2 medium-sized eggplants
- Olive Oil Spray (I use my Misto) or a small amount of olive oil
- Salt
- Pepper
- Fresh Basil Leaves
- Parmesan Cheese
- 4-6oz sliced fresh mozzarella
- 1-2C Marinara Sauce (preferably homemade)

1. Preheat the oven and place it on "Broil"
2. Cut each eggplant lengthwise into roughly 1/4" pieces
3. Line a couple of cookie trays with aluminum foil and place the eggplant on them
4. Spray (or brush) the olive oil onto each side of the eggplant slices, and sprinkle with salt and pepper
5. Place into the oven. Broil each side for 6-7 minutes, or until the eggplant begins to brown (see picture at the bottom) 
6. Once the eggplant is done, set it aside and turn the oven down to 350 
7. Get out a small, glass dish (I usually use one that's 8x8) and line the bottom of the pan with a few spoonfuls of marinara sauce mixed with water...it'll help to avoid any burning
8. Before we go on, I should note that if you do not have any homemade marinara sauce, I strongly recommend Newman's Own Marinara...I've used a bunch of jarred sauces and have found this one to be the best...by far.
9. Begin layering the eggplant by placing one layer of it, followed by marinara sauce and a dusting of parmesan cheese, and then another layer of eggplant. Keep repeating this until you run out of eggplant.
10. Once you run out of eggplant, line the top with fresh basil leaves. Spoon the marinara over the top of that and then finally--place the sliced fresh mozzarella on top
11. Bake for roughly 30 minutes or until the cheese is bubbly and golden brown. 
12. Serve with a small side of pasta (I like mine with garlic and olive oil) and a salad

I'll take that eggplant broiled, never fried! Mmmm...healthiness.