Crispy, cheesy Baked Eggplant Parmesan! Holy moly. As a person who was convinced I didn’t like eggplant, let me tell you… I was wrong. To be fair, I’m pretty sure I’ve only had mushy, watery eggplant before. But I listened to your requests because you all never steer me wrong!
I think the key is baking everything on one sheet pan, instead of pan searing or air frying in batches, then layering everything in a casserole. I’ve never really understood why you would go through so much trouble to make something crispy, just to drench it in sauce. So that’s why I keep mine like this. The tops are saucy and gooey with cheese, while the bottoms stay nice and crisp. Serve with extra marinara for dipping.
And look at that easy portioning! It’s 5 SP for two of these beauties, or 3 SP for one. 70 calories each.
To grab this recipe, you can head over to litecravings.com. It’s my newest post. Or click the link in my profile —>litecravings