Baked Eggplant Parmesan
For a lightened up version of a classic Italian recipe, this baked eggplant parmesan is served over whole wheat pasta. Find ingredients at Schnucks!
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Ingredients
- 2 (1 lb.) medium eggplants, sliced lengthwise 1/2–3/4 inch thick
- 1 tsp. salt
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tsp. Schnucks Italian seasoning
- 1 tsp. garlic powder
- 2 tbsp. olive oil
- 1 1/4 cup pasta sauce
- 1 1/4 cup shredded part-skim mozzarella cheese
- fresh basil leaves, to serve
- 8 oz. whole-wheat pasta, divided to serve
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