Baked Eggplant Parm

This is my updated - "healthier" version of Eggplant Parmesan.

I'm currently having some issues with my gallbladder and until they decide if it needs to be removed, I'm suppose to be steering clear of all fried foods. I try to cook a meat free dinner at least one night per week - this is one of my husbands favorite because he says the eggplant tastes so good and its hearty like meat.

I prepare this recipe for TWO people (two slices each). We usually have leftovers, so I guess it would feed 3-4 people regular serving sizes.

Ingredients:
1 - Eggplant
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
2 eggs - beaten
2-3 tablespoons of flour (any kind)
salt and pepper - to taste 

Preheat your oven to 350. 

1. Whisk/beat eggs in a bowl big enough to dip a slice of eggplant into to coat it.
2. Mix crumbs, cheese, onion powder, garlic powder together in a bowl.
3. Slice eggplant into 3/4 inch slices (leave the skin on) and lay in a flat layer on a large plate or baking sheet.
4. Sprinkle each side of the eggplant slices with salt - be liberal (you will wipe most of the away later). This helps pull the moisture from the eggplant and removes any bitter taste that may be held in the liquid.
5. Allow a few minutes to pass so the salt can pull the moisture from the eggplant. Once you see small beads of liquid sitting on top of the eggplant - blot each piece gently with a paper towel to remove the liquid.
6. Coat each side of the eggplant slice with flour and shake to remove any excess.
7. Dip flour coated slice into egg wash and coat each side. Allow excess to drip away.
8. Dip egg coated slice into bread crumb mixture and coat well. When you pick up the slice to remove it from the bowl of crumbs, roll the sides (edges with skin) in the crumbs to coat them as well.
9. Repeat steps 6-8 for each slice.
10. Place each slice on a greased baking sheet. Spray cooking oil spray over the top of the slices on the pan (adds extra golden-ness to them as they bake). Bake for approximately 30 minutes, until the inside is tender when forked and the crumbs are golden brown and crunchy.
*11.(optional) Top each slice with shredded mozzarella cheese and allow to melt in the oven before removing. 

I promise those 10 steps are really quick and you'll never hear a complaint about serving a meatless meal to your family! Leftover slices are easily reheated in a toaster oven - this keeps them crunchy.

I usually serve my eggplant parm with a side of spaghetti and marinara sauce and I ALWAYS pour a nice helping of sauce over top of my eggplant. If anyone is interested in my 1- hour semi homemade marinara sauce - please comment and I will post it soon!