Eggplant Parmesan, but make it light. Roasted eggplant slices are coated in healthy panko bread crumbs and crisped up beautifully in the oven without frying. Ricotta, red wine vinegar, and juicy sliced tomatoes top the dish for an unforgettable bite.
Recipe yields 16 servings
Thinly slice the eggplant into rounds and season with salt. Arrange the eggplant in layers on a plate. Cover the last layer of eggplant with another plate. Place a heavy object, such as a cast-iron skillet, on top of the second plate. Let the eggplant sit for 20 minutes.
Remove the weight and transfer the eggplant slices to a colander. Under cold water, rinse the salt off the eggplant slices. Arrange the rinsed slices on a paper towel and cover with another paper towel. Roll the paper towels up and set aside so the eggplant slices will dry.
Preheat the oven to 475°. Lightly coat a nonstick baking sheet with nonstick cooking spray. In a shallow bowl, pour the flour. In another shallow dish, beat the eggs. In a third dish, mix the panko and Parmesan. Dredge the eggplant in the flour, shaking off the excess. Dip the dredged eggplant slices in the eggs and then in the bread crumb mixture. Arrange the eggplant slices in a single layer on the baking sheet.
Lightly spray the eggplant slices with nonstick cooking spray. Drizzle the slices with the olive oil. Roast the eggplant slices for 15 to 20 minutes, turning halfway through roasting. Transfer eggplant slices onto paper towels to drain for 5 minutes. Arrange the eggplant slices on a platter.
In a medium bowl, toss the tomatoes with the vinegar. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture, black pepper and basil.