Low-Sodium Eggplant Parmesan with Mixed Green Salad

Instructions

1. 1

   Make the fresh tomato sauce

   • Heat 1 tbsp of olive oil in a saucepan over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped tomatoes, 0.5 tsp of the dried oregano, and a pinch of black pepper.
   • Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
   • Remove from heat and set aside.
2. 2

   Prepare the eggplant

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • Slice the eggplant into 1/4-inch thick rounds.
   • Arrange the slices on a wire rack or paper towels. Sprinkle both sides with 0.5 tsp of salt and let them sit for 15-20 minutes to draw out moisture.
   • Pat the eggplant slices completely dry with a paper towel. This is crucial for a non-soggy result.
3. 3

   Bread the eggplant slices

   • In a shallow dish, combine the panko breadcrumbs, grated parmesan, remaining 0.5 tsp dried oregano, garlic powder, and black pepper. Mix well.
   • In another shallow dish, lightly beat the egg.
   • Dip each dry eggplant slice first into the beaten egg, letting any excess drip off.
   • Then, press the slice firmly into the breadcrumb mixture, ensuring both sides are evenly coated.
4. 4

   Bake the eggplant

   • Arrange the breaded eggplant slices in a single layer on the prepared baking sheet.
   • Drizzle or brush the slices with the remaining 1 tbsp of olive oil.
   • Bake for 20-25 minutes, flipping halfway through, until the slices are golden brown and tender.
5. 5

   Assemble and bake the dish

   • Spread a thin layer of the homemade tomato sauce on the bottom of an 8x8 inch baking dish.
   • Arrange half of the baked eggplant slices over the sauce.
   • Top with half of the remaining sauce and half of the shredded mozzarella cheese.
   • Repeat with another layer of eggplant, the rest of the sauce, and the remaining mozzarella.
   • Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
6. 6

   Rest and serve

   • Remove from the oven and let it rest for 5-10 minutes. This helps it set and makes serving easier.
   • Garnish with fresh chopped basil before serving.