Baked Eggplant Parmesan

Eggplant Parmesan is one of my all time favorite comfort meals.  This is a no-fry recipe, and it's healthy, delicious and pretty easy to make.  It also has a little spicy kick of red pepper.

Ingredients:

• 2 medium sized eggplants
• 2 cups of wheat germ 
• 1 cup shredded Parmesan cheese
• 1/2 cup Feta cheese (crumbled)
• 8 oz Mozzarella ball
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried red pepper flakes
• 3 medium eggs
• 5 cups jarred Marinara sauce 
• fresh basil for garnish

Here's how you do it:

                                   

  1. Peel and slice Eggplant into 1/2 inch rounds.

 

2.  Lightly salt both sides of the Eggplant and place on a dry paper towel for about 15 minutes per side. The salt will draw out excess water from the Eggplant.  Pat dry.

3.  In a large bowl combine wheat germ flakes, dried red pepper flakes, Parmesan cheese, and dried basil together.  In another bowl lightly beat 3 eggs together.

4.  Dredge the Eggplant slices into the egg wash and then into the dry mixture, coat both sides completely, and place onto a lightly greased sheet pan.  Bake in a preheated 400 degree oven for 18-20 minutes or until tender.

5.  Place cooked Eggplant slices onto a 9x13 inch baking dish.  Layer with sliced mozzarella, another Eggplant slice, and top with your favorite marinara sauce and remaining Parmesan and Feta cheese.  Cover with foil and bake in a 350 degree oven for 20 minutes.

 6.   Remove from oven and garnish with fresh basil.  Serve with a small salad or garlic bread and enjoy!