No Fry Eggplant Parmesan Recipe

Cook up a healthy make-ahead dinner with this baked eggplant parmesan without egg.

Ingredients:

– Eggplants – Milk – Panko breadcrumbs – Parmesan cheese – Dried oregano

Using a sharp knife, remove the top and about 1/4 inch of the bottom of the eggplant. Keep the skin on.

Lay the eggplant on its side, and make roughly 1/2 inch slices in a downward motion. Repeat until both eggplants have been cut.

Preheat your oven to 400°F and line 2 sheet pans with parchment paper. In a medium-sized shallow dish, pour the milk.

In a second, similarly sized dish, combine the panko breadcrumbs, 1 cup of parmesan cheese, and seasonings.

In an assembly line, one at a time, dip each eggplant slice first into the bowl of milk and then into the bread crumb mixture, making sure to coat them evenly.

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