Healthy Eggplant Parmesan

Preheat your oven to 375 degrees.

Slice the eggplants into twelve 1/2-inch thick rounds. Arrange them on a cooling rack and sprinkle them generously with salt. Lay a large sheet pan on top to weigh them down slightly. Let them sit for about 30 minutes. While this step is optional, it helps draw out extra moisture and any bitterness. It's hands-off time that lines up nicely with the oven preheating.

After they've rested, pat the eggplant slices dry thoroughly with paper towels to remove excess moisture. Place them on a large baking sheet. Using a pastry brush, coat both sides of each slice with 2 tablespoons of the olive oil. Season generously with salt and pepper. Roast in the oven for 20 minutes so they start to soften and develop flavor.

While the eggplant is roasting, prepare the breadcrumb mixture. In a small bowl, mix together the shredded parmesan, seasoned breadcrumbs, and the remaining 1/2 tablespoon of olive oil. Season with salt and pepper to taste and stir until well combined.

Spread one cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish. Once the eggplant has roasted for 20 minutes, arrange six slices in a single layer over the sauce. Top each slice with a tablespoon of marinara sauce. Evenly divide the breadcrumb mixture over the eggplant slices, then sprinkle them with half of the shredded mozzarella.

Cover each with another roasted eggplant slice to create stacked layers. Spoon the remaining marinara sauce over the top and finish with the rest of the mozzarella cheese. Return the dish to the oven and bake for another 20 minutes, or until the eggplant is tender and the cheese is melted, bubbling, and just starting to brown.

Serve hot straight from the oven for a cozy, satisfying meal that’s both lighter and full of comforting flavor.