Easy Baked Eggplant Parmesan Rounds

This post contains affiliate links. As always, all opinions are my own.

I love cooking for my family. Were upstate at my in-laws’ house for the month of July and cooking for seven people wasn’t easy. Eggplant Parmesan is something my family adores, but it’s a lot of work. By using liquid egg whites and baking this dish instead of frying the eggplant, I was able to cut my prep and cooking time down and this easy baked Eggplant Parm came out delicious! It was a total win for me, in the midst of a summer quarantine. This was one of the best recipes that I made! I can’t wait to make this easy baked eggplant parm again!

My New Secret Culinary Weapon

Liquid egg whites are so easy to use. Because it is pasteurized it is completely safe to enjoy even when uncooked.

Benefits of Liquid Egg Whites

Egg Whites have a healthy nutritional profile, and are naturally:
– A Good Source of Protein – 5g per serving
– Low Calorie – 25 calories per serving
– Fat Free
– Cholesterol Free
– Low sodium
– Gluten Free
– Kosher

Getting Started

To make my Easy Baked Eggplant Parmesan, you’ll need several ingredients, but the most important one (besides the eggplant) is liquid egg whites.

I will admit I had breakfast ideas in my head when I picked up the liquid egg whites. When I started thinking about what to make dinner that night, a lightbulb went off in my head. We had some eggplants in the house (that were going to go bad soon), as well as breadcrumbs, marinara sauce and mozzarella, so Eggplant Parmesan could be a go. However, it’s a lot of work as it is, so by using the liquid egg whites, I could cut down on my prep time.

Easy Baked Eggplant Parmesan Recipe

You’ll Need:

2-3 whole eggplants
Liquid egg whites
Breadcrumbs
Marinara Sauce
Shredded Mozzarella Cheese (part skim)
Oil Spray or olive oil

Instructions:

Preheat your oven to 375 degrees (Farenheit).
Peel and cut up your eggplants in rounds. I like them 1/2 inch or 1/4 inch thick. Set aside.

Take liquid egg whites and pour around a cup or so into a pan or large shallow bowl. Add more if needed.

Take Breadcrumbs and pour a cup or two into a pan or large shallow bowl. Add more if needed. Gluten Free Breadcrumbs will work only if they are not panko (panko doesn’t stick well). I like to set it up like an assembly line and knock it out quickly.

Dip the eggplant rounds into the liquid egg whites first.

Then into the breadcrumbs, coating thoroughly. Sometimes I use my hands, sometimes I use tongs.

Place in a baking dish that has been greased with oil spray. My Father-in-Law lined the pans with tinfoil for me (usually I would use parchment paper or foil with parchment paper on top of it).

Fill the trays with your dipped and breaded eggplant rounds and pop into the oven for 25 minutes.

Try to flip over the rounds 1/2 way through so both sides get brown. Take out of oven and be careful, your pan will be hot.

Take 1-2 tablespoons of marinara sauce and place on top of each round. If you are a big sauce pan, add some more.

Then take a sprinkle of cheese (works out to be around a 1/8 or 1/4 of a cup) and put on top of each round. I usually use reduced fat or fat free pre-shredded mozzarella.

Put back into the oven for around 5 minutes (you just want to heat the sauce and melt the cheese here).

Serve with the pasta of your choice. Because my husband was eating with us, I made his with gluten free breadcrumbs and served gluten free pasta for all of us. It was delicious!

Find liquid egg whites in major supermarkets and big box stores now.