Pesto Eggplant Parmesan

March 13, 2014January 13, 2015 monplate eating healthy, healthy eating habits, healthy food recipes, healthy meals

Ingredients

1 eggplant
1 egg
2 tbsp pesto
Tomato sauce – seasoned for Italian food (I usually buy a can of tomato sauce and add garlic powder, Italian seasoning, salt and pepper and olive oil to it)
1/2 cup panko bread crumbs
3/4 cups Italian bread crumbs
1 cup Parmesan
1 bin cherry tomatoes
olive oil

Directions

Spray a cookie sheet liberally with oil.

Heat your grill up – temp needs to be around 350 for barbecuing these delicious morsels.

Mix your egg and pesto up in a bowl.

In another bowl, combine both breadcrumbs.

Slice up your eggplant into 1/2″ slices. Dredge your eggplant slices in the egg and pesto mix first, then in the breadcrumbs until complete.

Place each slice on the oiled cookie sheet. Spray or drizzle more olive oil over the top.

Add your favorite tomato sauce over the top of each piece. Sprinkle the Parmesan over the eggplant. Add tomatoes around the pieces.

Bake these until tender or a fork goes through a slice easily. Rotate the sheet around every 10 minutes or so.

It took about 45 minutes to cook completely and they could have gone a bit longer. Patience is the key. Enjoy!